Clam Carbonara with Garlic Salt

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We’re having a little trouble keeping track of which day we’re on, but we never forget pasta night. Any fresh or dry pasta will do for this dish; just make sure to thank us when you're floating in carbohydrate heaven.
Recipe by Kourtney Paranteau. 
Serves 2
  • 1lb pasta (like a classic spaghetti) 
  • 2 tbsp Jacobsen Salt Co. Trapani Sea Salt
  • 1lb manilla clams (or cockles), soak in water for 20 minutes prior to cooking so they spit out any remaining sand
  • ½ cup dry white wine
  • 4 tsp chili flakes 
  • Juice of ½ a lemon
  • 3 tsp Jacobsen Salt Co. Infused Garlic Salt
  • 2 tbsp unsalted butter
  • 1 whole egg
  • 2 ounces grated parmesan (or other hard cheese like Asiago, or Grana Romano) 
  • 4 strips cooked bacon, cooled and chopped
  • ½ cup pasta water (reserved after cooking pasta) 
  • 2 tbsp finely chopped parsley 
  • 1-2 separated egg yolks (for serving)
  • 2 tsp black pepper 
  • 1 tsp lemon zest
  • In a large pot, heat pasta water, adding a generous amount of Jacobsen Salt Co. Sourced Trapani Sea Salt (6-8 tsp). Heat uncovered until at a rolling boil. 
  • Meanwhile, in a large dutch oven, heat white wine, chili flakes, and lemon juice on medium heat until the alcohol cooks out of the wine, about three minutes.
  • Add clams and cover for four minutes.
  • Remove lid and start pulling out any opened clams, setting them aside in a bowl. Keep watching and cooking the clams for another four minutes, pulling clams as they open up. Discard any that haven’t opened after this time.  
  • In the meantime, whisk butter and garlic salt into your white wine sauce and reduce heat to medium-low.
  • By now your pasta water should be boiling. Add your pasta and cook according to package instructions. Once done, drain pasta into a colander, reserving 1/2 cup of pasta water. Set both aside. 
  • Next, in a small bowl, whisk your whole egg until whites and yolk are completely combined. Add and whisk in grated cheese. 
  • Toss the pasta and bacon in your white wine sauce and pour egg/cheese mixture over it. Toss until completely covered, drizzling in a little pasta water until the sauce consistency is creamy, but not stiff. You will not end up using the entire 1/2 cup of pasta water.
  • Serve pasta in bowls with tongs, equally dividing the clams between servings. Gently dropping an egg yolk in the center of each bowl.  
  • Garnish with lemon zest, parsley and a crank of black pepper. 

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