Spaghetti Marinara 海鲜意面

Ingredients

• • spaghetti (number 3) 300 grams 

意大利面（3号）300 克

• 2 cloves of garlic 2片大蒜
• 1 large onion 1个洋葱
• 1 chilli 1个辣椒
• 75 ml olive oil 75毫升橄榄油
• 12 mussels 12个青口
• 12 clams 12个蛤蜊
• 4 scallops cut in half 4个带子切成一半
• 2 x 130 gm sea bream or bass cut into 4 slices 鲷鱼或者海鲈鱼 2 x 130克，分别切成4份
• 75 ml white wine 75毫升 白葡萄酒
• Pkt of cherry tomatoes (about a dozen will do) 樱桃番茄一小盒（12左右就可以了）
• 10 gm capers 10 腌制的马槟榔 10克
• half a lemon (juice) 半个柠檬
• 1 tsp freshly chopped parsley 1茶匙切碎的巴西里（洋香菜）
• salt and ground pepper 盐和胡椒

How to Cook

1. Preheat oven to 200 deg C. 预热烤箱200度
2. Take a decent size pan or pot with lid and saute the onion, chilli and garlic in the olive oil for a minute. 在平底锅里加入橄榄油，爆炒洋葱，大蒜和辣椒约一分钟
3. Add the clams, mussels and white wine; cover the pan.加入蛤蜊，青口和白葡萄酒，盖上锅盖
4. During this time heat up a pan and add a small bit of oil, when pan is hot sear the scallops and sea bream, skin side down for approximately 1 minute each side.在此期间，加热另外一个锅子，加入少许橄榄油，煎带子和鱼，正反两面各煎大约一分
   钟（先煎有皮的那一面）
5. Bake the tomatoes in the preheated oven in an oven tray which has a small bit of olive oil for 15 minutes.将番茄淋上少许橄榄油， 放入烤盘放入烤箱烤大约15分钟左右
6. Blanch the spaghetti for 6 minutes in salted water. 将意面在盐水中煮大约6分钟。取出备用。
7. As soon as mussels and clams begin to open remove them from the pan, throwing out any which have not opened. Keep the sauce from which the mussels cooked in. 等到青口和蛤蜊开口就熄火，将他们移出锅子，丢弃那些没有张口的。 将剩余的汤汁倒出备用。
8. Add the sauce, mussels, clams, tomatoes and capers to the spagetti and toss together for a minute. Add a little olive oil to keep spaghetti from sticking together.将青口，蛤蜊，番茄，马槟榔和汤汁加入准备好的意面，摇匀。之前可以加入少许橄榄
   油防止意面粘在一起。
9. Flavour can be adjusted using the lemon juice and salt and pepper. Sprinkle in the chopped parsley. 可以加入少许柠檬汁，盐和黑胡椒调整自己的口味。加入少许巴西里在顶部点缀。
10. Serve each portion of spaghetti with two pieces of scallop and a piece of sea bream.上盘前加入2片带子和一片鱼肉。