Clam Carbonara Recipes

CLAMS CARBONARA RECIPE BY TASTY

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes.
• Add the clams, wine, and pepper, and increase the heat to high. Cover and cook, shaking the pan occasionally, until the clams open, 6-10 minutes. Discard any clams that have not opened after 10 minutes.
• Use tongs to transfer the clams to a medium bowl and set aside. Scrape the contents of the pan into a large bowl. Whisk in the Parmesan, egg yolks, and egg until smooth.
• Add the warm linguine to the Parmesan cheese mixture, quickly tossing to coat evenly. Stir half of the clams into the pasta.
• Transfer the pasta to a large serving dish and top with the remaining clams. Sprinkle with more 6. Parmesan cheese and the parsley. Serve hot.
• Enjoy!

CARBONARA CLASSICA

Steps:

• In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.
• Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.
• In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.
• Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.
• Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.
• Garnish with the reserved pancetta.

THE BEST CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
• In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
• Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
• Spoon the clam sauce over the linguini and serve.

CLAMS CARBONARA RECIPE

Steps:

• In a large skillet, heat the olive oil over medium heat.
• Add the pancetta and cook, stirring occasionally, until lightly browned, for about 3 minutes.
• Stir in the clams, wine, and pepper, then increase the heat to high.
• Cover and cook, shaking the pan occasionally until the clams open for 6 to 10 minutes. Discard any clams that have not opened after.
• Use tongs to transfer the clams to a medium bowl and set aside.
• Scrape the contents of the pan into a large bowl.
• Whisk in the parmesan, egg yolks, and egg into the pan until smooth.
• Add the warm linguine to the parmesan cheese mixture, quickly tossing to coat evenly.
• Stir half of the clams into the pasta.
• Transfer the pasta to a large serving dish and top with the remaining clams.
• Sprinkle with more parmesan cheese and parsley to top.
• Serve hot, and enjoy!

CLAM CARBONARA

Steps:

• Boil pasta to al dente. Reserve 1/2 cup pasta water (plus some extra in case you want it). Drain the pasta.
• Meanwhile, in a small bowl combine the egg yolks with grated cheese.
• In a skillet, sauté the bacon until it is crispy and has rendered fat in the pan.
• Add the onions, and garlic, and sauté until soft and transparent, about 3-5 minutes.
• Add the drained chopped clams (reserving clam juice for another use) and cooked pasta. Cook while stirring for another 1-2 minutes.
• Remove the skillet from the heat. Slowly add the egg mixture while stirring constantly.
• Add 1/2 hot (but not boiling) pasta water and chopped parsley. Season with salt and pepper to taste. Add more pasta water if you would like a thinner sauce.
• Serve with more grated parmesan and pepper at the table.

CLAM CARBONARA

Steps:

• 1. Cook the spaghetti according to the packet instructions. Drain and keep warm.
• 2. Heat saucepan, add chopped bacon and cook for about a minute (until just barely cooked).
• 3. Add the oil to the saucepan and sweat the onion (diced) until just before clear. Add the garlic (minced) and cook for one minute. Add the sweetcorn and the white wine and reduce to three tablespoons of liquid.
• 4. Add the cream and simmer for two minutes.
• 5. Remove the sauce from the heat and add the egg yolks, stirring well until the sauce thickens slightly.
• 6. Add the clams and spaghetti.
• 7. Pile onto a plate to serve and garnish with a wedge of lemon. Add Red pepper and parmesan cheese to taste.

ITALIAN CLAM TACOS

Steps:

• Preheat the oven to 400 degrees F. Brush the tortillas with 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Bake until crisp, about 5 minutes. Set aside.
• Add the cherry tomatoes, avocado and half of the parsley to a bowl and add the chile pepper flakes, 2 tablespoons olive oil and a third of the garlic. Stir together and set aside.
• In a large saucepan, add the remaining 2 tablespoons olive oil and the remaining parsley and garlic. Add the shrimp and cook until cooked through, about 2 minutes per side, then remove the shrimp from the pan. Deglaze the pan with the white wine and add the cream. Cook, covered, until it thickens like a sauce, about 4 minutes. Add the clams and cover. Cook over medium heat until the clams are fully opened, about 7 minutes. Peel the shrimp (reserve the shells) and remove the clams from their shells. Chop the shrimp and clams and reserve.
• Fill a small pot halfway with water and add the onions, shrimp shells and some salt and bring to a simmer. Cook, 20 minutes, to make a broth. Strain the broth into the cream sauce to enhance the flavors. Add the cayenne.
• Place 1 toasted tortilla on each of 4 plates. Top each with the shrimp and clam mixture add the tomato-avocado salsa. Finish with the cream sauce.