date: 2020-11-09T07:44:13.938Z image: https://img-global.cpcdn.com/recipes/5473092455890944/751x532cq70/carbonara-of-the-sea-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5473092455890944/751x532cq70/carbonara-of-the-sea-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5473092455890944/751x532cq70/carbonara-of-the-sea-recipe-main-photo.jpg author: Isaiah Waters ratingvalue: 4.6 reviewcount: 37015 recipeingredient: - " seafood" - "300 grams raw prawns shells removed" - "2 skinless salmon portion 250g each roughly cut into lrg chunks" - "300 grams scollops" - "500 grams small clamspippies" - "2 squid tube cut into rings" - "1/2 cup white wine" - " sauce" - "50 grams unsalted butter cubed" - "1/2 cup white wine optional but recommended" - "6 eggs separated" - "1/4 cup parsley chopped finely extra for serving" - "1 salt and pepper" - " prawn shells" - " extra" - "3 bacon rashes roughly diced" - "1 red onion chopped" - "3 garlic crushed" - " parmesan cheese" - "1 lemon quartered for serving" - " plain flour" - " olive oil" - "400 grams linguine pasta" recipeinstructions: - "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." - "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." - "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." - "Meanwhile, in a large pot, boil salted water. Add pasta, cook until al dante (slightly undercooked)." - "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." - "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." - "Drain pasta." - "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." - "Add pasta, the rest of the seafood (except squid) to the sauce and toss gently. Add more pasta water if needed." - "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." - "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." categories: - Recipe tags: - carbonara - of - the katakunci: carbonara of the nutrition: 152 calories recipecuisine: American preptime: "PT12M" cooktime: "PT31M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, carbonara of the sea!!!. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious. CARBONARA of the SEA!!! is one of the most favored of recent trending meals in the world. It's appreciated by millions daily. It's easy, it's quick, it tastes delicious. CARBONARA of the SEA!!! is something that I've loved my entire life. They are fine and they look fantastic. Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name. However, Filipino style carbonara uses cream and milk, for this dish we added tuna to make it healthier and tastier. One thing that I liked about this Bacon and Mushroom Carbonara (aside from its delicious taste) is its ease of preparation. To begin with this recipe, we have to prepare a few components. You can have carbonara of the sea!!! using 23 ingredients and 11 steps. Here is how you cook that. ##### The ingredients needed to make CARBONARA of the SEA!!!: 1. Take seafood 1. Prepare 300 grams raw prawns, shells removed 1. Prepare 2 skinless salmon portion (250g each roughly) cut into lrg chunks 1. Prepare 300 grams scollops 1. Make ready 500 grams small clams/pippies 1. Prepare 2 squid tube, cut into rings 1. Take 1/2 cup white wine 1. Take sauce 1. Get 50 grams unsalted butter, cubed 1. Make ready 1/2 cup white wine (optional) but recommended 1. Make ready 6 eggs, separated 1. Prepare 1/4 cup parsley, chopped finely + extra for serving 1. Prepare 1 salt and pepper 1. Make ready prawn shells 1. Get extra 1. Get 3 bacon rashes, roughly diced 1. Get 1 red onion, chopped 1. Make ready 3 garlic, crushed 1. Get parmesan cheese 1. Take 1 lemon, quartered for serving 1. Prepare plain flour 1. Get olive oil 1. Make ready 400 grams linguine pasta Maybe part of the issue is the salt level of the meats we've all used? Regardless, DO NOT ADD the full amount of salt to the pasta water. For everyone who said that this Carbonara is too salty - table salt is double as salty as Kosher salt, so remember to cut the amount of salt in half if using table salt. Especially the spaghetti carbonara done traditional Italian style without the use of cream. ##### Instructions 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. 1. 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. 1. 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. 1. Meanwhile, in a large pot, boil salted water. Add pasta, cook until al dante (slightly undercooked). 1. 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. 1. 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. 1. Drain pasta. 1. 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. 1. Add pasta, the rest of the seafood (except squid) to the sauce and toss gently. Add more pasta water if needed. 1. 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. 1. 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. For everyone who said that this Carbonara is too salty - table salt is double as salty as Kosher salt, so remember to cut the amount of salt in half if using table salt. Especially the spaghetti carbonara done traditional Italian style without the use of cream. Peanut butter jelly milkshake too jelat alrd. Vincent Tan: One of the best kept secret location in Singapore. Try the one with sea coconut. So that's going to wrap this up with this exceptional food carbonara of the sea!!! recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. 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