List of Ingredients
- 1 LB. of mussels, cleaned
- 1 LB. of clams, purged
- 5 OZ. of calamari (squid), cleaned
- 4 OZ. of dry white wine
- 4 OZ. of fresh cream
- 2 1/2 OZ. of Grana Padano DOP cheese, grated
- 2 of small cloves of garlic
- 1 of whole egg
- 1 of egg yolk
- Chopped parsley
- Extra-virgin olive oil
Method
To make our recipe for carbonara di mare, start by mixing the flour with the eggs, a pinch of salt and 50-60 g water, adding it a little at a time. Form a dough, wrap it in baking parchment and let it rest in the fridge for about 30 minutes. Roll out the dough for a thickness of 2 mm and cut out the tagliolini.
For the sauce: In a large saucepan, cook the mussels and clams with a drizzle of oil and the garlic cloves (with the skin still on), browning them over high heat for 1 minute. Blend with the wine and 1 tablespoon of parsley. Then cover with a lid and turn off the heat once the shells start to open. Shell the mussels and clams, setting aside 4-5 whole mussels and 4-5 whole clams for decoration later. Filter the cooking liquid.
Beat the egg and yolk with the filtered liquid, cream and cheese. Brown the mussels in the frying pan, drizzle with oil once more and cook the calamari for 1 minute. Then add the shelled mussels and clams. Boil the noodles in salted water for 1-2 minutes, drain and transfer to the pan with the mussels and clams. Add the egg and cheese mixture to the pan, stirring quickly. Complete with the shellfish previously set aside, a little parsley and a drizzle of olive oil. Serve immediately. Buon appetito!