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
Reduced Cream
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Butter 10 g
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Shallots, sliced 20 g
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Garlic, chopped 10 g
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White Pepper Corn, crushed 10 g
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White Wine 100 ml
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Fish Stock 100 ml
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Lemon Juice Dash
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Cream 150 ml
Orzo Pasta
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Orzo (Rice-Shaped Pasta) 200 g
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Little Neck Clam 280 g
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Waxed Sausage (Chicken Lap Cheong) 60 g
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White Wine 100 ml
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Butter 100 g
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Reduced Cream 150 ml
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Parmesan Cheese 60 g
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Fresh Thai Basil 5 g
Preparation
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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.
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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.
