蒜香墨魚仔辣墨汁意粉

(2人用)

意粉 150g

急凍墨魚仔 400g

車厘茄 8粒

蒜蓉 3湯匙

Parsley 適量

辣椒仔 4條

牛油 20g

初榨橄欖油 4湯匙

海鹽和黑椒 適量

意粉跟包裝減2分鐘煮至al dente ！墨魚仔洗一洗之後用廚房紙吸乾水份！辣椒仔切粒，車厘茄切半，parsley 切碎

熱鍋下牛油和橄欖油，加入墨魚仔大火煎香，之後加入蒜蓉、辣椒仔和車厘茄煎香，再加入parsley碎！然後加入意粉和少量煮意粉水，加入海鹽和黑椒，最後如有需要可以加入額外的橄欖油即成

Ingredients (Serves 2)

Spaghetti: 150g

Frozen baby squid: 400g

Cherry tomatoes: 8 pieces

Minced garlic: 3 tablespoons

Parsley: to taste

Chili peppers: 4 pieces

Butter: 20g

Extra virgin olive oil: 4 tablespoons

Sea salt and black pepper: to taste

Instructions:

Cook the spaghetti according to the package instructions, reducing the time by 2 minutes to achieve al dente! Rinse the baby squid and dry with kitchen paper. Dice the chili peppers, cut the cherry tomatoes in half, and chop the parsley.

In a hot pan, add the butter and olive oil. Sauté the baby squid on high heat until fragrant, then add the minced garlic, chili peppers, and cherry tomatoes, cooking until fragrant. Next, add the chopped parsley! Then add the spaghetti along with a small amount of the pasta cooking water, and season with sea salt and black pepper. Finally, if needed, you can add extra olive oil to finish.