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1.1kg lit­tle­neck clams, cleaned Sea salt 60ml ex­tra-vir­gin olive oil 115g pancetta, minced 90ml dry white wine 2 tsp freshly ground black pep­per 450g lin­guine 122g grated Parme­san cheese 1 medium egg 3 egg yolks Fresh flat-leaf pars­ley, chopped, to gar­nish


1 Put the clams in a large bowl and cover with 5cm of very cold wa­ter. Let them sit for 1 hour to make sure they are grit- and sand-free. (Most clams have al­ready been cleaned, so this is just in­sur­ance.) Bring a large pot of salted wa­ter to the boil.

2 Mean­while, in a large fry­ing pan or skil­let, heat the olive oil over a medium heat. Add the pancetta and cook, stir­ring oc­ca­sion­ally, un­til lightly browned (about 3 min­utes).

3 Add the clams, wine and pep­per and in­crease the heat to high. Cover and cook, shak­ing the pan oc­ca­sion­ally, un­til the clams open. Dis­card any that haven’t opened af­ter 10 min­utes. While they’re cook­ing, add the pasta to the boil­ing wa­ter and cook ac­cord­ing to the in­struc­tions un­til al dente.

4 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 100g of the Parme­san, the egg, and the egg yolks un­til smooth.

5 Drain the pasta in a colan­der and add it to the Parme­san-egg mix­ture. Quickly toss to coat evenly. Sea­son with salt and pep­per. Stir the clams into the pasta.

6Trans­fer the clams and pasta to a large serv­ing dish. Sprinkle with the re­main­ing Parme­san and pars­ley. Serve im­me­di­ately.


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