Orzo Pasta, Little Neck Clam, Waxed Sausage Salted Egg Carbonara
Clams and sausage tossed with hot pasta and a creamy sauce of salted egg, white wine and parmesan give the classic Italian dish an exciting variance.
Ingredients
Orzo Pasta, Little Neck Clam, Waxed Sausage Salted Egg Carbonara
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$0.0
Reduced Cream
Butter
/g
10.0 g
0%
Shallots, sliced
/g
20.0 g
0%
Garlic, chopped
/g
10.0 g
0%
White Pepper Corn, crushed
/g
10.0 g
0%
White Wine
/ml
100.0 ml
0%
Fish Stock
/ml
100.0 ml
0%
Lemon Juice Dash
/g
0.0 g
0%
Cream
/ml
150.0 ml
0%
Orzo Pasta
Orzo (Rice-Shaped Pasta)
/g
200.0 g
0%
Little Neck Clam
/g
280.0 g
0%
Waxed Sausage (Chicken Lap Cheong)
/g
60.0 g
0%
Butter
/g
100.0 g
0%
Reduced Cream
/ml
150.0 ml
0%
Parmesan Cheese
/g
60.0 g
0%
Fresh Thai Basil
/g
5.0 g
0%
Knorr Golden Salted Egg Powder 800g
/tbsp
1.0 tbsp
0%
Points
/
Reduced Cream
-
Butter 10.0 g
-
Shallots, sliced 20.0 g
-
Garlic, chopped 10.0 g
-
White Pepper Corn, crushed 10.0 g
-
White Wine 100.0 ml
-
Fish Stock 100.0 ml
-
Lemon Juice Dash
-
Cream 150.0 ml
Orzo Pasta
-
Orzo (Rice-Shaped Pasta) 200.0 g
-
Little Neck Clam 280.0 g
-
Waxed Sausage (Chicken Lap Cheong) 60.0 g
-
Butter 100.0 g
-
Reduced Cream 150.0 ml
-
Parmesan Cheese 60.0 g
-
Fresh Thai Basil 5.0 g
Preparation
-
Reduced Cream
- In a small sauce pan, add shallot, garlic, bay leaf, peppercorn, white wine, bring to boil and simmer, add fish stock reduce for few minutes, add in cream simmer and reduce.
- Seasoned with salt, pepper, dash of lemon juice and drop a piece of cold butter flakes monte au beurre.
-
Orzo Pasta
- In a large saucepan bring lightly salted water to boiling.
- Add dried orzo pasta to boil till al dente & drain.
- Add butter in pan to cook waxed sausage, add in little neck clam, Thai basil, white wine, reduced cream.
- Add in orzo pasta to toss in sauce, add in parmesan.
- Rectify seasoning.
