Clam Carbonara with Infused 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. Providore Fine Foods, one of our grocery partners here in Portland, has been our homemade pasta go-to for years, and this take on clam carbonara features their fresh classic spaghetti.
Any fresh or dry pasta will do, and just make sure to thank us when you're floating in carbohydrate heaven.
Serves 2
  • 1lb pasta (we love Providore’s 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 sprinkle of Jacobsen Salt Co. Sourced Trapani Sea Salt. 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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