Thursday, 4 April 2019
Everyone who knows Wee Bear (the hubster)... knows he loves pasta. One of his favorites is Pasta Carbonara. I love steamed clams....oh my gosh do I love clams! So....a recipe was born!
2 lbs little neck clams, cleaned
1 lb dry spaghetti
1 egg and 4 egg yolks
3/4 c. grated Parmesan
8 ounces bacon or pancetta cut into strips
1 medium yellow onion, chopped into small dice
4 garlic cloves, minced
1/2 c. parsley, chopped fine
2 T unsalted butter
Bring 2 inches of water in a large pot to a boil, add clams and put on the lid. Steam about 5-6 minutes until the clams open. Using a slotted spoon, remove the clams to a bowl....discard any that didn't open.
Strain the liquid through a cheesecloth lined sieve into a measuring cup or bowl. Return the liquid to the pot and add enough water that it is 3/4 full, bring to a boil. Generously salt the water, add the spaghetti and cook until aldente'. Drain, reserving one cup of the liquid.
Meanwhile...if you choose, you can remove the clams from the shells, I prefer not to.
In a small bowl combine the egg, egg yolks the Parmesan and the nutmeg with a whisk.
Heat a large skillet and add bacon/pancetta, cooked until it is lightly browned. Transfer to plate with paper towels to drain. Leave the fat in the skillet. Add the onion and garlic and cook until soft...about 5 minutes. Add the pancetta, clams and spaghetti and stir to coat.
Remove the skillet from heat and pour in the egg mixture slowly, tossing until well incorporated. Add reserved pasta water, chopped parsley and butter continue to toss. Season to taste. Enjoy!