Viareggio-style seafood carbonara

Name: Viareggio-style seafood carbonara
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Mussels (to clean) 1.1 lbs; Clams (to clean) 1.1 lbs; Calamari (squid) (to clean) 0.75 lb; Shrimps 12; Eggs 2; Egg yolks 1; Fresh liquid cream 3.3 tbsp; Garlic 2 cloves; Parsley to chop to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

512.7

Calories per serving

Energy Kcal 512.7
Carbohydrates g 66.9
of which sugars g 4.9
Protein g 24.7
Fats g 16.3
of which saturated fat g 4.3
Fiber g 267.9
Cholesterol mg 2.2
Sodium mg 357.8

Difficulty: Easy
Prep time: 40 min
Cook time: 30 min
Serving: 4 persone
Cost: High

PRESENTATION

The carbonara pasta is a staple of Lazio cuisine. Unique, unquestionable, inimitable. But on the Viareggio coast, you can enjoy a special pasta dish that was born right here: the Viareggio-style seafood carbonara! A first course of seafood that has become part of the culinary identity of this area of Tuscany. A version that differs from the seafood carbonara or salmon carbonara because it's enriched with mussels, clams, shrimp, and squid! The egg cream, however, is not made with Pecorino but with a splash of cream... an addition that purists of carbonara may not approve of, but it will allow you to achieve a flavorful and enveloping sauce, perfect for spaghetti. Are you skeptical? Don't worry, the Viareggio-style seafood carbonara will convince you with the first bite!

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INGREDIENTS: Spaghetti 11.3 oz (320 g); Mussels 1.1 lbs (500 g) - (to clean); Clams 1.1 lbs (500 g) - (to clean); Calamari (squid) 0.75 lb (300 g) - (to clean); Shrimps 12; Eggs 2; Egg yolks 1; Fresh liquid cream 3.3 tbsp (50 g); Garlic 2 cloves; Parsley to taste - to chop; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Viareggio-style seafood carbonara

To make the Viareggio-style seafood carbonara, first prepare the ingredients: clean the squid and cut them into rings, then remove the shell from the shrimp 2 and take out the black vein. Clean the clams and mussels as well 3. For further instructions, you can look at our guides: how to clean squid, how to clean shrimp, how to clean clams, how to clean mussels.

In a pot, heat a drizzle of oil with a clove of garlic, then add the mussels 4 and clams 5, cover with the lid 6 and cook over high heat for a few minutes.

When the shellfish have all opened 7, turn off the heat and strain the cooking liquid 8. Shell the mussels and clams, leaving some whole for decoration 9.

Put a pot of water on the stove to cook the pasta and add almost all of the shellfish liquid 10, reserving a little. In another pan, heat a dash of oil with a clove of garlic 11, then add the squid 12.

Add the shrimp 13 and sauté for 3-4 minutes, then deglaze with the reserved liquid 14 and remove the garlic 15.

Add the mussels and clams to the pan with the squid and shrimp 16, stir and turn off the heat 17. Meanwhile, the water will have come to a boil, so moderately salt it and cook the spaghetti 18.

Meanwhile, prepare the egg cream: pour the whole eggs and yolk into a bowl, salt 19, pepper and add the cream 20, then mix well with a whisk to obtain a homogeneous mixture 21.

Drain the spaghetti directly into the pan 22, add a ladle of the pasta cooking water 23 and briefly toss everything together. At this point, turn off the heat and pour in the egg cream, mixing quickly to prevent it from setting 24.