Ingredients
4
4 servings
- •¼ cup extra virgin olive oil
- •4 oz pancetta, minced
- •2 ½ lb littleneck clam, cleaned
- •⅓ cup dry white wine, such as Sauvignon Blanc
- •2 teaspoons freshly ground black pepper
- •7 oz grated parmesan cheese, plus more for serving
- •3 large egg yolks
- •1 large egg
- •1 lb linguine, cooked al dente and kept warm
- •flat leaf parsley, chopped, for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned, about 3 minutes.
- 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.
- 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.
- Add the warm linguine to the Parmesan cheese mixture, quickly tossing to coat evenly. Stir half of the clams into the pasta.
- 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.
- Enjoy!
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