Ingredients
¼cupextra virgin olive oil
4ozpancettaminced
2 ½lblittleneck clamcleaned
⅓cupdry white winesuch as Sauvignon Blanc
2tspblack pepperfreshly ground
7ozparmesan cheesegrated, plus more for serving
3egg yolkslarge
1egglarge
1lblinguinecooked al dente and kept warm
flat leaf parsleychopped, for garnish
Preparation
In a large skillet, heat the olive oil over medium heat.
Add the pancetta and cook, stirring occasionally, until lightly browned, for about 3 minutes.
Stir in the clams, wine, and pepper, then increase the heat to high.
Cover and cook, shaking the pan occasionally until the clams open for 6 to 10 minutes. Discard any clams that have not opened after.
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 into the pan 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 parmesan cheese and parsley to top.
Serve hot, and enjoy!
