這道菜來自意大利南部，那裏有海又有山，兩者的結合，帶來一個清淡但好吃的菜色。
This dish is comes from South of Italian, Sea and mountain oven there, so this is a well combine between two, this dish is light but well flavour.
材料 (Ingredients) :
青口 (Mussels) – 1磅 (1kg)
蘑菇 (Mushrooms) – 5-6個 (5-6 pcs)
洋蔥 (Onion) – 半個 (1/2 pc)
車厘茄 (Cherry tomatos) – 3-4個 (3-4 pcs)
意大利咸肉 (Pancetta) – 2片 (2 slices)
白酒 (White Wine)- 150ml
蕃茜 (Parsley) – 少量 (handful)
黑橄欖 (Black Olives) – 10粒 (10 pcs)
橄欖油 (Olive Oil)
做法 (Method) ：
1. 把意大利咸肉切小粒，洋蔥切薄片，蘑菇切片及車厘茄切小件
Chopped pancetta into small pieces, cut onion into thin slice, cut mushroom into slice and cut cherry tomato into small pieces
2. 準備一個鍋，落橄欖油，加入意大利咸肉，炒一會，然後加入洋蔥、蘑菇及黑橄欖再炒
Prepare a pot, olive oil in, put the pancetta in and stir a little bit, add onion, mushroom and black olives and stir little while
3. 放入青口略炒，倒入白酒，蓋上，待大約5-10分鐘，打開蓋，檢查是否所有青口已打開
Put mussels in, then pour in white wine, lid on, then let it cook for around 5-10 minutes, then open the lid and check whether all the mussels are opened
4. 再放入車厘茄及蕃茜，煮多一會，加入意粉伴勻就完成了。
Then add in cherry tomato and parsley, stir a little, then add spaghetti and mix well, finished.
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溫馨小廚 