Creamy Seafood Linquini😋Bursting with A Creamy Flavor of Shrimps, Scallops, Mussels, and Pasta❗自己做白汁

⬇️⬇️English recipe follows⬇️⬇️
白汁海鮮闊條麪（2人份量）
材料：
急凍青口2隻
急凍帶子2隻
急凍海蝦2隻
闊條麪300克
脫脂奶500毫升
芝士3片
蘑菇1罐
處理：
1. 青口、帶子及蝦，清水解凍。
2. 大火，煲滾1鑊水，加入粗鹽1茶匙。
3. 扇形放闊麪入鑊，冚蓋，大火滾起，轉中慢火煮5分鐘。
4. 青口，去殼，除去異物，清水洗乾淨。
帶子，清水洗乾淨。
5. 青口及帶子，廚紙索乾，加入鹽及黑椒各1／4茶匙。
6. 闊條麪，擎乾水。
烹調：
1. 白鑊，慢火，加入脫脂奶，轉中慢火煮熱，轉慢火，加入闊麪，轉中火煮3～4分鐘。
2. 加入帶子及青口，煮1分鐘。
3. 加入芝士，攪勻。
4. 加入蘑菇，攪勻。
5. 完成，上碟，可享用。
Seafood linguine (serving for 2)
Ingredients:
Frozen green mussels 2 Nos.
Frozen scallops 2 Nos.
Frozen sea shrimps 2 Nos.
Linguine 300g
Skimmed milk 500ml
Cheese 3 slices
Mushrooms 1 can
Preparation:
1. Mussels, scallops and shrimps, defrost in tap water.
2. Heat up a wok of water at high flame. Add in 1 tsp of cooking salt in wok.
3. Put linguine in wok. Cover up the wok. Heat up at high flame. Turn to medium~low flame and boil for 5 minutes.
4. Mussels, remove shells and foreign materials. Rinse thoroughly.
Scallops, rinse with tap water.
5. Mussels and scallops, dry with kitchen towels. Add in 0.25 tsp of both salt and black pepper.
6. Linguine, get it drained.
Steps:
1. Plain wok, low flame, add in milk. Heat up at medium~low flame. Turn to low flame. Add in linguine. Cook at medium flame for 3~4minutes.
2. Add in scallops and mussels, cook for 1 minute.
3. Add in cheese, stir well.
4. Add in mushrooms, stir well.
5. Complete. Put on plate. Serve
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Creamy Seafood Linquini😋Bursting with A Creamy Flavor of Shrimps, Scallops, Mussels, and Pasta❗
香濃海鮮意大利闊麵
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Creamy Seafood Linquini