Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, carbonara of the sea!!!. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

CARBONARA of the SEA!!! is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. CARBONARA of the SEA!!! is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook carbonara of the sea!!! using 23 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make CARBONARA of the SEA!!!:

1. Get seafood
2. Prepare raw prawns, shells removed
3. Get skinless salmon portion (250g each roughly) cut into lrg chunks
4. Prepare scollops
5. Get small clams/pippies
6. Get squid tube, cut into rings
7. Take white wine
8. Get sauce
9. Take unsalted butter, cubed
10. Take white wine (optional) but recommended
11. Prepare eggs, separated
12. Get parsley, chopped finely + extra for serving
13. Prepare salt and pepper
14. Make ready prawn shells
15. Get extra
16. Take bacon rashes, roughly diced
17. Prepare red onion, chopped
18. Take garlic, crushed
19. Take parmesan cheese
20. Prepare lemon, quartered for serving
21. Get plain flour
22. Prepare olive oil
23. Prepare linguine pasta

Instructions to make CARBONARA of the SEA!!!:

1. In a large fry pan, med-high heat, drizzle some olive oil then add the bacon, onion and garlic. Cook until soften but not crispy. Remove and place into a bowl.
2. In same pan add the prawns, salmon and scollops. We're needing a nice brown colour but also slightly undercooked. Then set aside, on a plate.
3. Still in the same pan. Save the juices from the seadfood. Add the prawn shells and cook off while crushing them. 20 minutes. With the lid on to produce liquid. Add the wine. Cook for another 10 minutes to cook off the alcohol and also still crushing the prawn shells to bring out maximum flavour. Strain in fine strainer, discard the shells. Add stock back to pan.
4. Meanwhile, in a large pot, boil salted water. Add pasta, cook until al dante (slightly undercooked).
5. Sauce- Reduce the heat. Remove pan from heat to cool slightly then add the egg yolks and wisk. Then place back onto low heat and continue to whisk for roughly 10-15 minutes or until sauce thickens. Every now n then take pan off heat to control the temperature. Needs to be quite thick. Once thickened, slowly add the butter, cpl cubes at a time and whisk. Turn heat off.
6. Meanwhile dry the squid rings thoroughly with paper towel. In a bowl, add flour and season. Toss the squid rings thoroughly and remove. Shake off any excess flour. Cook in batches in a deep fryer or shallow fry on the stove, until golden. Remove and drain on paper towels.
7. Drain pasta.
8. In the pot used for the pasta, med-high heat. Put in the clams/pippies and the wine. Lid on. Steam. Tossing gently every minute. Remove opened pippes. Lid on and shake. Repeat. Discard any unopened pippies after 10 minutes (if frozen) 5 minutes (if not frozen). Add 1/4 to 1/2 cup of the liquid to the sauce to thin it. Stir, taste and season if needed. Stir in the parsley and the onion, bacon mixture.
9. Add pasta, the rest of the seafood (except squid) to the sauce and toss gently. Add more pasta water if needed.
10. Pour on to a large platter and place the squid rings on top. Grate over some parmesan cheese and sprinkle over extra parsley and lemon quarters. Serve immediately.
11. Note: if the sauce is to rich for your liking then add a teaspoon of sour cream. I also served this with crispy salmon skin and spring onions.

So that is going to wrap it up with this special food carbonara of the sea!!! recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!