SEAFOOD CARBONARA WITH MUSSELS & CLAMS (CARBONARA DI MARE CON COZZE E VONGOLE)

Seafood Carbonara makes a delicious and flavorful twist on the classic dish, replacing guanciale with mixed seafood like shrimp, mussels, and clams.

This recipe retains the creamy egg-based sauce, giving you the perfect blend of land and sea flavors.

Why You’ll Love This Recipe

• Fresh Seafood Flavor: A delightful combination of mussels and clams.
• Rich and Creamy Sauce: The classic carbonara egg sauce is a match for the briny seafood.
• Customizable: Easily swap or add your favorite seafood like shrimp or calamari.

Cooking Time: 30 minutes

Servings: 4

Ingredients

For the seafood and pasta:

• 4 lbs clams
• 2 ¼ lbs mussels
• 2 cloves garlic, peeled
• 12 oz spaghetti
• Extra virgin olive oil, to taste
• Salt and pepper, to taste

For the egg sauce:

• 3 egg yolks
• ½ cup Pecorino Romano cheese, grated
• Freshly ground black pepper, to taste

For garnish:

• Fresh parsley, chopped, to taste

Step-by-Step Method

1. Clean the Seafood

• Thoroughly clean and de-beard the mussels and rinse the clams to remove any sand.
• Discard any shellfish that do not close when tapped.

2. Cook the Shellfish

• Heat a large frying pan over high heat, add the mussels and clams, and cover.
• Cook until the shellfish open completely (about 5 minutes). Discard any that remain closed.
• Strain the shellfish broth through a fine-mesh sieve and set aside.
• Remove shells from ¾ of the seafood and leave the rest whole for garnish.

3. Prepare the Egg Sauce

• In a bowl, whisk together the egg yolks, Pecorino Romano cheese, and a generous amount of black pepper until smooth.

4. Cook the Pasta

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions.
• Reserve 1 cup of pasta water before draining.

5. Prepare the Sauce

• In a large pan, heat a generous amount of extra virgin olive oil over medium heat.
• Add the garlic cloves and sauté until fragrant, then discard the garlic.
• Add ¾ of the shellfish broth to the pan and bring to a boil. Add the cooked seafood and let it warm through.

6. Combine Pasta and Sauce

• When the pasta is ready, transfer it to the pan with the seafood sauce.
• Toss to coat, adding reserved pasta water as needed to maintain a creamy consistency.

7. Add the Egg Mixture

• Remove the pan from the heat and quickly stir in the egg and Pecorino mixture, tossing vigorously to create a smooth and creamy sauce.

8. Serve

• Plate the spaghetti, topping with the remaining whole shellfish. Sprinkle with fresh parsley and serve immediately.

Tips for Success

• Use Fresh Shellfish: Ensures maximum flavor and quality.
• Work Quickly with the Egg Sauce: To avoid scrambling, ensure the pan is off the heat before adding the eggs.
• Adjust Creaminess: Add more shellfish broth or pasta water for a creamier consistency.

Nutritional Facts (Per Serving)

Enjoy your Seafood Carbonara with a glass of white wine for the ultimate dining experience!

Seafood Carbonara With Mussels & Clams (Carbonara Di Mare Con Cozze E Vongole)

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Cook Time 30 minutes mins

Servings 3

Calories 420 kcal

Ingredients

  

For the seafood and pasta:

• 4 lbs clams
• 2 ¼ lbs mussels
• 2 cloves garlic peeled
• 12 oz spaghetti
• Extra virgin olive oil to taste
• Salt and pepper to taste

For the egg sauce:

• 3 egg yolks
• ½ cup Pecorino Romano cheese grated
• Freshly ground black pepper to taste

For garnish:

• Fresh parsley chopped, to taste

Instructions

 

Clean the Seafood

• Thoroughly clean and de-beard the mussels and rinse the clams to remove any sand.
• Discard any shellfish that do not close when tapped.

Cook the Shellfish

• Heat a large frying pan over high heat, add the mussels and clams, and cover.
• Cook until the shellfish open completely (about 5 minutes). Discard any that remain closed.
• Strain the shellfish broth through a fine-mesh sieve and set aside.
• Remove shells from ¾ of the seafood and leave the rest whole for garnish.

Prepare the Egg Sauce

• In a bowl, whisk together the egg yolks, Pecorino Romano cheese, and a generous amount of black pepper until smooth.

Cook the Pasta

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions.
• Reserve 1 cup of pasta water before draining.

Prepare the Sauce

• In a large pan, heat a generous amount of extra virgin olive oil over medium heat.
• Add the garlic cloves and sauté until fragrant, then discard the garlic.
• Add ¾ of the shellfish broth to the pan and bring to a boil. Add the cooked seafood and let it warm through.

Combine Pasta and Sauce

• When the pasta is ready, transfer it to the pan with the seafood sauce.
• Toss to coat, adding reserved pasta water as needed to maintain a creamy consistency.

Add the Egg Mixture

• Remove the pan from the heat and quickly stir in the egg and Pecorino mixture, tossing vigorously to create a smooth and creamy sauce.

Serve

• Plate the spaghetti, topping with the remaining whole shellfish. Sprinkle with fresh parsley and serve immediately.