Orzo Pasta, Little Neck Clam, Waxed Sausage Salted Egg Carbonara

Name: Orzo Pasta, Little Neck Clam, Waxed Sausage Salted Egg Carbonara
Yield: 4
Ingredients: 10.0g Butter; 20.0g Shallots, sliced; 10.0g Garlic, chopped; 10.0g White Pepper Corn, crushed; 100.0ml White Wine; 100.0ml Fish Stock; 0.0g Lemon Juice Dash; 150.0ml Cream; 200.0g Orzo (Rice-Shaped Pasta); 280.0g Little Neck Clam; 60.0g Waxed Sausage (Chicken Lap Cheong); 100.0g Butter; 150.0ml Reduced Cream; 60.0g Parmesan Cheese; 5.0g Fresh Thai Basil; 1.0tbsp Knorr Golden Salted Egg Powder 800g

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.

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Reduced Cream

Butter 10 g
Shallots, sliced 20 g
Garlic, chopped 10 g
White Pepper Corn, crushed 10 g
White Wine 100 ml
Fish Stock 100 ml
Lemon Juice Dash
Cream 150 ml

Orzo Pasta

Orzo (Rice-Shaped Pasta) 200 g
Little Neck Clam 280 g
Waxed Sausage (Chicken Lap Cheong) 60 g
Butter 100 g
Reduced Cream 150 ml
Parmesan Cheese 60 g
Fresh Thai Basil 5 g
Knorr Golden Salted Egg Powder 800g 1 tbsp
Knorr Golden Salted Egg Powder 800g
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Lim Siang Huat

Teo Soon Seng

More info

Western

Fish/Seafood

Pasta

Main course

Salted egg

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.

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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.