- 专栏名称：新西兰呆滴厨房
- 作者： NZ DAIDDY
- 简介： 在你面前的是来自雪峰山脉的湖南伢子，五岁开始做蛋炒饭的呆叔，呆滴厨房的掌勺，游戏沉迷者，运动健将，HANDYMAN，假装爱好摄影和旅行的人，两个孩子的爹，一个热爱生活的中年男子，跟你分享我的厨房故事和美好的生活点滴！
哈哈，在新西兰去过DEPOT的都知道这是他们的菜啦，我只不过按照大厨AL BROWN的房子依样画葫芦做了而已，加了两只虾。
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What I cooked was half of the recipe. My wife is not really a fan of clams so I used couple of prawns. Add more clams if you like it.
Recipe by Chef Al Brown：
Squid Ink Pasta:
1.5 cups high grade flour
1 pinch sea salt
6 egg yolks
1 whole egg
0.5 tbs squid ink
0.5 tbs oilive oil
0.5 tbs milk
mix all ingredients with you hand or in a food processor,then knead the dough for roughly 10 mins until smooth. Split the dough in half and cover with a tea towel. Rest for 1 hour.
Meanwhile, Prepare the chive butter for you bread then spread the butter on the bread. put it aside until needed.
use a pasta machine to roll the dough until it is smooth. Then roll the pasta sheet to the thickness you like(I used the second thinnest setting). dust the pasta sheet with flour and then cut into fettuccine. Dust with some flour and shake loose.
Cook and Serve
4 large prawns
1.5kg diamond clams
1 cup thinly sliced chorizo
0.5 cup thinly sliced shallot
2 colves of garlics, thinly sliced
2 cups cherry tomatos(too expensive in winter, I used canned ones)
3/4 cup sauvignon blanc
3/4 cup chicken stock
100g butter
1/4 cup flat leaf parsley, torn
Rinse the clams until clean
Preheat your oven to 220 degrees celsius. Put a heavy based sauce pan on medium heat. Add a slug of oil and sear the prawns. Take out the prawns and add the sliced chorizo. Saute for 2 mins to release the red oil. Turn up to high heat, put in your shallot and garlic until aroma. Put in the tomatos. Pour in the wine and chicken stock. Put in the clams and prawns. cook until the clams open up. Meanwhile, boil salted hot water in a large pot. Cook the pasta for 1-2 mins to your own alike. Drain the pasta and put it into the sauce. Add in butter and parsley, stir well until well combined. Toast the bread in your oven until crusty.
Serve up in a deep bowl with crusty bread. I decorated the dish with some freshly picked watercress sprout.
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