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CARBONARA of the SEA!!!
CARBONARA of the SEA!!!

Before you jump to CARBONARA of the SEA!!! recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone’s active contribution. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going more green.

Why don’t we begin with something really easy, changing the light bulbs. Accomplish this for your house, not just the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you should use them rather than incandescent lights. They cost somewhat more at first, but they last ten times longer, and use much less electricity. Changing the light bulbs would keep a lot of bulbs out of the landfills, which is good. Together with different light bulbs, you have to learn to leave the lights off whenever they are not needed. The family spends a lot of time in the kitchen, and how often does the kitchen light go on in the morning and is left on all day long. And it’s not limited to the kitchen, it happens in other parts of the house as well. Try keeping the lights off if you don’t absolutely need them, and notice exactly how much electricity you can save.

The kitchen alone gives you many small methods by which energy and money can be saved. It is reasonably uncomplicated to live green, all things considered. Largely, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to carbonara of the sea!!! recipe. To make carbonara of the sea!!! you only need 23 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make CARBONARA of the SEA!!!:
  1. Take seafood
  2. Prepare 300 grams raw prawns, shells removed
  3. Use 2 skinless salmon portion (250g each roughly) cut into lrg chunks
  4. Use 300 grams scollops
  5. Take 500 grams small clams/pippies
  6. Use 2 squid tube, cut into rings
  7. Use 1/2 cup white wine
  8. Prepare sauce
  9. Use 50 grams unsalted butter, cubed
  10. Prepare 1/2 cup white wine (optional) but recommended
  11. Prepare 6 eggs, separated
  12. Take 1/4 cup parsley, chopped finely + extra for serving
  13. Provide 1 salt and pepper
  14. Get prawn shells
  15. You need extra
  16. Use 3 bacon rashes, roughly diced
  17. Use 1 red onion, chopped
  18. Get 3 garlic, crushed
  19. You need parmesan cheese
  20. You need 1 lemon, quartered for serving
  21. Take plain flour
  22. Get olive oil
  23. Prepare 400 grams 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.

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