Ingredients For pasta
- 250 g flour 00
- 200 g whole eggs
- salt
Ingredients For the sauce
- 500 g clean mussels
- 500 g purged clams
- 150 g clean baby squid
- 100 g dry white wine
- 100 g fresh cream
- 60 g Grana Padano Dop grated
- 2 pcs small cloves of garlic
- 1 pc whole egg
- 1 pc yolk
- chopped parsley
- extra virgin olive oil
For the recipe of the carbonara di mare, mix the flour with the eggs, a pinch of salt and 50-60 g of water, joining it a little at a time. Form a loaf, wrap it in baking paper and place it in the fridge for about 30 minutes. Roll out the dough to 2 mm thick and cut the noodles.
FOR THE SAUCE
Collect the mussels and clams in a large pan with a drizzle of oil and the garlic cloves with the peel, sauté over a high heat for 1 minute, add the wine, perfume with 1 tablespoon of parsley and cover; when the shells are open, turn off. Shell them all but 4-5 mussels and 4-5 clams that you will use to decorate; strain the cooking liquid. Beat the egg and the yolk with the filtered liquid, the cream and the parmesan. In the frying pan, sauté the mussels in oil for a minute, then add the mussels and shelled clams. Boil the tagliolini for 1-2 minutes, drain them in the pan with the mussels and add the beaten egg with the grain; stir quickly, spread over the plates, complete with the molluscs kept aside, a little parsley and a drizzle of raw oil and serve immediately.
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