Seafood Carbonara (Carbonara di Mare)
A seafood twist on the classic Italian carbonara, featuring shellfish and fish in a creamy egg sauce.
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- •.5 kg Clamsalive, discard any with cracks or open shells
- •.5 kg Musselsalive, discard any with cracks or open shells
- •35 g Saltfor soaking clams
- •2 cloves Garlicfor soffritto
- •2 tbsp Olive oilfor soffritto
- •3 oz Salmon filletdiced
- •3 oz Tuna filletdiced
- •3 oz Swordfish filletdiced
- •1 tsp Black peppertoasted
- •2 tbsp Butterfor cooking fish
- •4 Egg yolksfor sauce
- •400 g Spaghettispaghetti grosso
- •8 Shrimp(optional)optional, add with pasta
- •1 tbsp Bottarga(optional)for garnish
- 1
Soak clams in salt water for 2 hours to remove sand.
2h 0m
- 2
Rinse mussels and remove beards.
5 min
- 3
Steam clams and mussels with garlic and olive oil until shells open.
5 min
- 4
Strain shellfish broth to remove sand.
2 min
- 5
Remove shellfish meat from shells and set aside.
5 min
- 6
Dice salmon, tuna, and swordfish fillets.
5 min
- 7
Toast black pepper, add butter, and cook fish pieces.
5 min
- 8
Boil spaghetti until 3/4 cooked.
10 min
- 9
Cook egg yolks over a double boiler until 160°F, then strain.
5 min
- 10
Combine fish, shellfish, and broth in a pan, reheat, and add pasta.
5 min
- 11
Add shrimp if using, then remove from heat and stir in egg sauce.
5 min
- 12
Plate and garnish with bottarga if desired.
2 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza