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CARBONARA of the SEA!!!
CARBONARA of the SEA!!!

Before you jump to CARBONARA of the SEA!!! recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

For the most part, people have been taught to think that “comfort” foods are bad for the body and need to be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this is true. Other times, however, comfort foods can be totally nourishing and it’s good for you to eat them. There are some foods that really can improve your moods when you eat them. When you feel a little down and are in need of an emotional pick-me-up, test out some of these.

Green tea is excellent for moods. You just knew it had to be mentioned in this article, right? Green tea is found to be rich in an amino acid referred to as L-theanine. Studies prove that this specific amino acid can essentially stimulate brain waves. This helps raise your mental sharpness while calming the rest of your body. You probably already knew how easy it is to get healthy when you consume green tea. Now you are well aware that green tea helps you to elevate your moods as well!

As you can see, you don’t need to eat junk food or foods that are bad for you to feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to carbonara of the sea!!! recipe. To make carbonara of the sea!!! you need 23 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook CARBONARA of the SEA!!!:
  1. Use seafood
  2. Provide 300 grams raw prawns, shells removed
  3. Take 2 skinless salmon portion (250g each roughly) cut into lrg chunks
  4. Use 300 grams scollops
  5. Provide 500 grams small clams/pippies
  6. Prepare 2 squid tube, cut into rings
  7. You need 1/2 cup white wine
  8. Get sauce
  9. You need 50 grams unsalted butter, cubed
  10. You need 1/2 cup white wine (optional) but recommended
  11. You need 6 eggs, separated
  12. You need 1/4 cup parsley, chopped finely + extra for serving
  13. Take 1 salt and pepper
  14. Take prawn shells
  15. Prepare extra
  16. Get 3 bacon rashes, roughly diced
  17. You need 1 red onion, chopped
  18. Get 3 garlic, crushed
  19. Use parmesan cheese
  20. Use 1 lemon, quartered for serving
  21. Prepare plain flour
  22. Use olive oil
  23. Provide 400 grams linguine pasta
Instructions to make CARBONARA of the SEA!!!:
  1. In a large fry pan, med-high heat, drizzle some olive oil then add the bacon, onion and garlic. Cook until soften but not crispy. Remove and place into a bowl.
  2. In same pan add the prawns, salmon and scollops. We're needing a nice brown colour but also slightly undercooked. Then set aside, on a plate.
  3. Still in the same pan. Save the juices from the seadfood. Add the prawn shells and cook off while crushing them. 20 minutes. With the lid on to produce liquid. Add the wine. Cook for another 10 minutes to cook off the alcohol and also still crushing the prawn shells to bring out maximum flavour. Strain in fine strainer, discard the shells. Add stock back to pan.
  4. Meanwhile, in a large pot, boil salted water. Add pasta, cook until al dante (slightly undercooked).
  5. Sauce- Reduce the heat. Remove pan from heat to cool slightly then add the egg yolks and wisk. Then place back onto low heat and continue to whisk for roughly 10-15 minutes or until sauce thickens. Every now n then take pan off heat to control the temperature. Needs to be quite thick. Once thickened, slowly add the butter, cpl cubes at a time and whisk. Turn heat off.
  6. Meanwhile dry the squid rings thoroughly with paper towel. In a bowl, add flour and season. Toss the squid rings thoroughly and remove. Shake off any excess flour. Cook in batches in a deep fryer or shallow fry on the stove, until golden. Remove and drain on paper towels.
  7. Drain pasta.
  8. In the pot used for the pasta, med-high heat. Put in the clams/pippies and the wine. Lid on. Steam. Tossing gently every minute. Remove opened pippes. Lid on and shake. Repeat. Discard any unopened pippies after 10 minutes (if frozen) 5 minutes (if not frozen). Add 1/4 to 1/2 cup of the liquid to the sauce to thin it. Stir, taste and season if needed. Stir in the parsley and the onion, bacon mixture.
  9. Add pasta, the rest of the seafood (except squid) to the sauce and toss gently. Add more pasta water if needed.
  10. Pour on to a large platter and place the squid rings on top. Grate over some parmesan cheese and sprinkle over extra parsley and lemon quarters. Serve immediately.
  11. Note: if the sauce is to rich for your liking then add a teaspoon of sour cream. I also served this with crispy salmon skin and spring onions.

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