[食譜] 蒜辣清炒蝶豆花燕麥義大利麵 Spicy Garlic Butterfly Pea Fettuccine
Pride month 第5彈，藍色。一如往常，所有義大利麵用的都是自己手工做的燕麥麵。
Back with my fifth pride month pasta, blue. As usual, I used my handmade, unfortified oat pasta. You can of course use regular pasta.
這個簡單的食譜是南義的經典菜，只用油爆香大蒜和辣椒。這個食譜也是從The Pasta Queen 那裡學來的，喜歡義大利麵的真的要追蹤一下。
This simple recipe is a Southern Italian classic. Using only oil to extract the flavors of garlic and chili. I also learned this from the Pasta Queen. You should really consider following her if you are a fellow pastaholic.
材料 Ingredients:
1. 3 瓣大蒜切成末 3 cloves of garlic (minced)
2. 4根辣椒切片 chili peppers (sliced)
3. 5 湯匙酪梨油或是橄欖油 5 tbsp of cooking oil, I used extra virgin avocado oil but olive oil would be good. With a more mild taste as well.
5. 適量鹽 salt to taste
步驟 Instructions:
1. 平底鍋放入1湯匙油並加入大蒜和適量鹽，每一分鐘加一湯匙的油，防止大蒜變焦，到第3匙的時候加入辣椒。重複此步驟直到5匙都加完。
Start the pan with 1tbsp of oil, add in the garlic and a generous pinch of salt. Add another tbsp every minute to stop the garlic from burning. Add in the chili as you get to the third tbsp. Repeat until you've added all 5 tbsp.
2. 放入7分熟的義大利麵，以及半杯義大利麵水。輕輕攪拌，煮1-2分鐘。如果太乾可以再加一點義大利麵水。
Put in slightly undercooked pasta along with 1/2 cup of pasta water. Gently mix as you cook for another 1-2 minutes. Add in more pasta water along the way if it's too dry.
參考資料 reference:
Aglio, Olio & Peperoncino by The Pasta Queen
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Cherie Aria🧜🏻♀️ 艾雪莉
