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Rice & pasta

White Wine Garlic Clam Squid Ink Pasta

Second Floor Cafe-inspired rice & pasta with restaurant-style portions and 白酒、蛤蜊、蒜、九層塔、墨魚麵.

Total 36 min Skillet Medium 1 servings
SkilletPot Cooking for oneHigh-protein meals
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White Wine Garlic Clam Squid Ink Pasta

This version references common Second Floor Cafe techniques and builds the plate in the same restaurant-style order.

Steps

How to make it

Prep 18 min · Cook 18 min

  1. Prep 蛤蜊 400公克, 蒜 適量, 九層塔 10公克, 墨魚麵 180公克; seasonings ready: 橄欖油 1大匙, 海鹽 1/3小匙, 黑胡椒碎 1/4小匙, 白酒 2大匙.
  2. Cook main components over medium-high until properly browned and cooked through.
  3. Add sides in order of cook time; keep sauces warm.
  4. Plate White Wine Garlic Clam Squid Ink Pasta with sauce spooned over the hero ingredient.

Tips & storage

Make it easier

  • Finish the main component and sauce separately before plating so the textures stay layered.
  • Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

義大利麵香米

FAQ

What makes this 酒香蒜味蛤蜊墨魚麵 feel closer to the restaurant version?

Build the signature sauce separately, then finish the plate at the last minute so the texture stays layered and generous.

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