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CARBONARA of the SEA!!!
CARBONARA of the SEA!!!

Before you jump to CARBONARA of the SEA!!! recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.

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We hope you got benefit from reading it, now let’s go back to carbonara of the sea!!! recipe. You can have carbonara of the sea!!! using 23 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook CARBONARA of the SEA!!!:
  1. Get seafood
  2. Take 300 grams raw prawns, shells removed
  3. Get 2 skinless salmon portion (250g each roughly) cut into lrg chunks
  4. Prepare 300 grams scollops
  5. You need 500 grams small clams/pippies
  6. Provide 2 squid tube, cut into rings
  7. You need 1/2 cup white wine
  8. Get sauce
  9. Get 50 grams unsalted butter, cubed
  10. You need 1/2 cup white wine (optional) but recommended
  11. Provide 6 eggs, separated
  12. Take 1/4 cup parsley, chopped finely + extra for serving
  13. Use 1 salt and pepper
  14. Provide prawn shells
  15. Get extra
  16. Get 3 bacon rashes, roughly diced
  17. You need 1 red onion, chopped
  18. Use 3 garlic, crushed
  19. You need parmesan cheese
  20. Use 1 lemon, quartered for serving
  21. Get plain flour
  22. Take olive oil
  23. Take 400 grams linguine pasta
Steps to make CARBONARA of the SEA!!!:
  1. In a large fry pan, med-high heat, drizzle some olive oil then add the bacon, onion and garlic. Cook until soften but not crispy. Remove and place into a bowl.
  2. In same pan add the prawns, salmon and scollops. We're needing a nice brown colour but also slightly undercooked. Then set aside, on a plate.
  3. Still in the same pan. Save the juices from the seadfood. Add the prawn shells and cook off while crushing them. 20 minutes. With the lid on to produce liquid. Add the wine. Cook for another 10 minutes to cook off the alcohol and also still crushing the prawn shells to bring out maximum flavour. Strain in fine strainer, discard the shells. Add stock back to pan.
  4. Meanwhile, in a large pot, boil salted water. Add pasta, cook until al dante (slightly undercooked).
  5. Sauce- Reduce the heat. Remove pan from heat to cool slightly then add the egg yolks and wisk. Then place back onto low heat and continue to whisk for roughly 10-15 minutes or until sauce thickens. Every now n then take pan off heat to control the temperature. Needs to be quite thick. Once thickened, slowly add the butter, cpl cubes at a time and whisk. Turn heat off.
  6. Meanwhile dry the squid rings thoroughly with paper towel. In a bowl, add flour and season. Toss the squid rings thoroughly and remove. Shake off any excess flour. Cook in batches in a deep fryer or shallow fry on the stove, until golden. Remove and drain on paper towels.
  7. Drain pasta.
  8. In the pot used for the pasta, med-high heat. Put in the clams/pippies and the wine. Lid on. Steam. Tossing gently every minute. Remove opened pippes. Lid on and shake. Repeat. Discard any unopened pippies after 10 minutes (if frozen) 5 minutes (if not frozen). Add 1/4 to 1/2 cup of the liquid to the sauce to thin it. Stir, taste and season if needed. Stir in the parsley and the onion, bacon mixture.
  9. Add pasta, the rest of the seafood (except squid) to the sauce and toss gently. Add more pasta water if needed.
  10. Pour on to a large platter and place the squid rings on top. Grate over some parmesan cheese and sprinkle over extra parsley and lemon quarters. Serve immediately.
  11. Note: if the sauce is to rich for your liking then add a teaspoon of sour cream. I also served this with crispy salmon skin and spring onions.

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