［Brunch 早午餐］日式海鲜咖哩意粉 Japanese Seafood Curry Spaghetti

材料
A:橄榄油40毫升、大葱茸20克、蒜茸5克
A:40 ml olive oil, 20g chopped onion, 5g chopped garlic

B:鲜淡菜2粒、虎虾2只、苏东20克、小红萝卜3条（煮熟）
B:2 pcs black mussel, 2 pcs tiger prawn, 20g squid, 5 pcs potato cube (cooked), 3 pcs turned carrot (cooked)

C:日本咖哩料50克、鸡高汤100毫升
C:50g instant japanese curry paste, 100ml chicken stock

D:意大利面条170克（根据包装指示烫熟）、洋莞荽茸1克
D:170g spaghetti (boil to al-dente), 1g chopped parsley

调味料
盐和胡椒粉适量
salt and pepper powder to taste

做法
1.起锅热橄榄油，把剩余材料A炒至出味。（图1）
1.Heat up a frying pan, add in olive oil and stir fry ingredients A until flavoured.(pic 1)

2.加入材料B煮熟，加入日本咖哩料和高汤，煮至滚。（图2-3）
2.Add in B ingredients, cook for awhile. Add in Japanese curry paste and chicken stock, and then bring it to boil.(pic 2-3)

3.加入调味料和意大利面条拌炒均匀，即可盛入碟子里。（图4）
3.Add seasoning and spaghetti, stir fry until perfection. Then place on a plate gently.(pic 4)

4.洒上洋莞荽茸装饰即可享用。
4.Garnish with chopped parsley and ready to serve.

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