Recipes from Hell's Kitchen S1E3: Lobster Spaghetti appetizer

Christina Wilson（前地獄廚房冠軍、現(xiàn)地獄廚房副廚）在YouTube上有10個(gè)演示HK經(jīng)典食譜的視頻，視頻下附有非常詳細(xì)的文字食譜，供大家參考。本食譜需要配合視頻使用。視頻中只放了一片羅勒，而食譜里有4片，該食譜應(yīng)為4人份量。

Lobster Spaghetti appetizer（龍蝦意面）

Ingredients:

-1package Dry Spaghetti, cooked to your preference

-12oz Cooked Lobster Claw and Knuckle Meat

-TT Red Chili Flakes

-16oz Base Marinara Sauce

-1ea Garlic Clove, minced

-4ea Basil Leaf (Garnish)

材料：

-1包          干意面，煮至個(gè)人喜歡的熟度 

-12盎司    熟的龍蝦鉗肉和龍蝦關(guān)節(jié)肉 

-適量        干辣椒片 

-16盎司    番茄醬（做法看下文） 

-1瓣          大蒜，剁成蓉 

-4片          羅勒葉，裝飾用

步驟：

見(jiàn)視頻

MARINARA BASE（番茄醬）

-2T Olive Oil

-1 ea Spanish Onion, julienned

-1ea Whole Garlic Clove, thinly sliced

-6oz Cabernet Sauvignon

-2ea 10oz Can San Marazano Tomatoes

-8ea Basil Leaves, torn

-TT Salt and Pepper

In large stock or saucepot, heat olive oil over medium low heat. Add onions and begin to sweat. Once translucent, add garlic and stir until fragrant. Season with salt and pepper. Add basil leaves and stir gently for 1-2 minutes. Deglaze pot with red wine and allow to reduce by half. Add tomatoes and stir. Lower heat and allow to simmer for at least 1 hour. Using an immersion blender or in small batches in a standup blender, puree sauce to desired consistency and season to taste.

 材料：

-2湯匙   橄欖油 

-1個(gè)      西班牙洋蔥，切絲 

-1瓣      完整的大蒜，細(xì)切 

-6盎司  赤霞珠葡萄酒

-2罐      圣馬扎諾番茄罐頭（就是食戟之靈里提到的那種番茄） 

-8片      羅勒葉，撕碎 

-適量     鹽和黑胡椒 

步驟：

1、拿一個(gè)大醬鍋，燒熱橄欖油到中低溫；

2、加入洋蔥，略微炒一下；

3、變得透明后，加入大蒜，炒出香味；

4、用鹽和黑胡椒調(diào)味；

5、加入羅勒葉，輕輕攪拌1-2分鐘；

6、往鍋里倒入紅酒，把液體蒸發(fā)掉一半；

7、加入番茄并攪拌；

8、轉(zhuǎn)小火，煮1小時(shí)以上；

9、用攪拌機(jī)將醬汁打至合適的濃稠度，然后根據(jù)需要調(diào)味。