Name: Northern Carbonara Spaghetti with Razor Clams and Salt Pork
Yield: 6 servings
Ingredients: 2 pounds razor clams (, scrubbed (littleneck or manila clams can be substituted)); 1 pound dry spaghetti; ½ pound salt pork or pancetta (, cut into ¼ inch cubes); 1 medium yellow (, julienned); 4 garlic cloves, sliced; 1 egg; 4 egg yolks; ¾ cup grated Parmigiano-Reggiano cheese; ¼ teaspoon freshly grated nutmeg; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter; ½ cup finely chopped fresh flat-leaf parsley; ½ cup chopped lovage leaves or celery leaves (optional); Sauvingnon Blanc

Northern Carbonara Spaghetti with Razor Clams and Salt Pork

Servings

6servings

Servings

6servings

Ingredients

2pounds razor clams, scrubbed (littleneck or manila clams can be substituted)
1pound dry spaghetti
½pound salt pork or pancetta, cut into ¼ inch cubes
1 medium yellow, julienned
4 garlic cloves, sliced
1 egg
4 egg yolks
¾ cup grated Parmigiano-Reggiano cheese
¼teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1tablespoon unsalted butter
½ cup finely chopped fresh flat-leaf parsley
½ cup chopped lovage leaves or celery leaves (optional)

Wine Pairing

Sauvingnon Blanc

Instructions

Fill a medium saucepan with a ½-inch depth of water. Bring the water to a boil. When the water is boiling, add the clams, cover, and steam until the shells open, about 8 minutes. Remove from the heat and use a slotted spoon to remove the clams from the pot, reserving the liquid in the pot. Discard any clams that do not open. Remove the clams from their shells, discard the shells, and coarsely chop the meat into pieces about the size of a nickel. Set aside. Strain the clam liquid through a fine-mesh strainer into a large measuring cup.
Bring a large pot of salted water to a boil and add the strained clam liquid. Add the spaghetti and boil until al dente. Drain, reserving 1 cup of the cooking water.
While the spaghetti cooks, heat a 12-inch skillet over medium heat. Add the salt pork and sauté for about 10 minutes, until the fat has rendered and the pieces of salt pork are browned and crisp. Remove from the pan with a slotted spoon and let drain on a paper towel–lined plate. Add the onion and garlic to the pan and sauté for 5 minutes, until the onion is soft. Add the chopped clams and sauté for 2 minutes more, then add the spaghetti and toss until the spaghetti is warmed through and the mixture is well combined.
In a small bowl, whisk together the whole egg, egg yolks, Parmigiano-Reggiano, and nutmeg. Remove the spaghetti from the heat and carefully drizzle in the egg mixture, tossing the noodles as you go to prevent the egg from scrambling, until fully incorporated. Add a splash of the reserved pasta cooking water and toss until the pasta looks silky. Season with salt and a generous amount of pepper, then stir in the butter, parsley, and lovage, if using. Transfer to a platter or serving plates and serve warm.

Recipe Notes

This recipe takes rich and salty to another level with the addition of razor clams. A wine with a lightness and citrus notes are exactly what’s needed to keep things balanced and we have just the Sauvignon Blanc up for the job. Get your Nouveau Monde Sauvi B here!