Across Italy · No.102 / 103
Seafood Carbonara
Seafood Carbonara
Shellfish liquor is mixed with eggs, Grana and cream to coat fresh tagliolini and briefly seared baby squid.
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Meet the dish
A modern seafood pasta that binds mussels, clams and baby squid with an egg cream
Sear mussels and clams in their shells over high heat for one minute, add white wine and parsley, cover, and strain the liquor once they open. Cook the baby squid for one minute and add the shelled molluscs. Mix whole egg, yolk, Grana, cream and shellfish liquor, then rapidly emulsify this with freshly cooked tagliolini.
Pasta shapes to use
- fresh tagliolini
Key ingredients
- mussels
- clams
- baby squid
- whole egg and egg yolk
- Grana Padano
- cream
- dry white wine
Follow the cooking scenes
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Step 1: Make the tagliolini
Knead 00 flour with whole eggs, salt and water, chill for 30 minutes, roll to 2 mm and cut into narrow strands.
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Step 2: Open the shellfish
Sear mussels and clams with garlic and oil for one minute, add wine and parsley, then cover. Shell most and strain all the liquor.
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Step 3: Sear the squid
Add a little oil to the shellfish pan, cook the chopped baby squid for one minute, then return the shelled mussels and clams.
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Step 4: Coat with the egg mixture
Whisk egg, yolk, Grana, cream and strained liquor, add it to the seafood with tagliolini cooked for one to two minutes, and emulsify quickly.
What to watch for
- Stop cooking the shellfish as soon as they open, and strain the liquor finely to remove grit and shell fragments.
- Once the egg mixture goes in, avoid a hard boil and use the pasta’s residual heat to thicken it quickly.
What sets it apart
Instead of guanciale and Pecorino, this seafood variation combines mussels, clams, baby squid and their liquor with a Grana-based egg mixture.