Spaghetti Alla Carbonara Di Mare

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (2 tablespoons, finely chopped)
• Parmesan cheese (1/2 cup, grated)
• Heavy cream (1 cup)
• White wine (1/2 cup)
• Shrimp (8 ounces, peeled and deveined)
• Mussels (8 ounces, cleaned and debearded)
• Clams (8 ounces, cleaned)
• Garlic (4 cloves, minced)
• Olive oil (2 tablespoons)
• Spaghetti (8 ounces)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the clams, mussels, and shrimp to the skillet. Sauté until the shellfish opens and the shrimp turns pink, about 3-4 minutes.
4. Pour in the white wine, letting it simmer until the alcohol evaporates, about 1-2 minutes.
5. Stir in the heavy cream. Reduce the heat to low, allowing the sauce to simmer and thicken for about 5 minutes.
6. Mix in the grated Parmesan cheese, chopped parsley, salt, and pepper, stirring until the cheese melts and the sauce is well combined.
7. Add the drained spaghetti to the skillet, tossing it gently in the sauce to ensure every strand is beautifully coated.
8. Serve your Spaghetti Alla Carbonara Di Mare piping hot, garnished with a little extra parsley and Parmesan, if desired. Buon appetito!