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CuisineEuropeanItalianPastaUnder 1 HourUnder 45 MinutesUnder 15 MinutesSpecial OccasionStove TopDinnerUnder 30 MinutesEasySeafood

Clams Carbonara

Two classic Italian favorites, carbonara and vongole, come together in this savory, briny, creamy pasta dish.

Tikeyah Whittle, Ben Mims & Andrew Pollock
Tasty Team
66% would make again
Total Time

15 minutes

15 min

Prep Time

5 minutes

5 min

Cook Time

8 minutes

8 min

Clams Carbonara
Total Time

15 minutes

15 min

Prep Time

5 minutes

5 min

Cook Time

8 minutes

8 min

Ingredients

for 4 servings

  • ¼ cup extra virgin olive oil (60 mL)
  • 4 oz pancetta (120 g), minced
  • 2 ½ lb littleneck clam (1.2 kg), cleaned
  • ⅓ cup dry white wine (80 mL), such as Sauvignon Blanc
  • 2 teaspoons freshly ground black pepper
  • 7 oz grated parmesan cheese (210 g), plus more for serving
  • 3 large egg yolks
  • 1 large egg
  • 1 lb linguine (455 g), cooked al dente and kept warm
  • flat leaf parsley, chopped, for garnish

Preparation

  1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes.
  2. Add the clams, wine, and pepper, and increase the heat to high. Cover and cook, shaking the pan occasionally, until the clams open, 6–10 minutes. Discard any clams that have not opened after 10 minutes.
  3. Use tongs to transfer the clams to a medium bowl and set aside. Scrape the contents of the pan into a large bowl. Whisk in the Parmesan, egg yolks, and egg until smooth.
  4. Add the warm linguine to the Parmesan cheese mixture, quickly tossing to coat evenly. Stir half of the clams into the pasta.
  5. Transfer the pasta to a large serving dish and top with the remaining clams. Sprinkle with more 6. Parmesan cheese and the parsley. Serve hot.
  6. Enjoy!
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Clams Carbonara