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by Leif Mannerström
Who says you can't make a carbonara with shellfish?
Pork and mussels are a brilliant combination, and the parmesan makes it even better.
Remember to sprinkle with fresh-milled black pepper — hence the nickname, "charcoal burner's pasta."
Serves 4


• 2.2 Ib (1 kg) boiled blue mussels, cleaned and removed from their shells
• 7 oz (200 g) salted ham, cut into rough strips
• 14 oz (400 g) fettuccini, cooked as per the instructions on the package
• 2 onions, peeled and finely chopped
• 2 cloves of garlic, peeled and crushed
• 1 bunch of parsley, finely chopped
• 1/2 c (120 mL) whipping cream
• salt and black pepper

Serve with:

• 4 egg yolks
• 3½ tbsp (50 mL) olive oil
• 3/4 c (180 mL) grated parmesan cheese


Fry the ham in the olive oil with the onion and garlic.

Mix the pasta with the mussels and parsley.

Season to taste.

Pour in the cream and sprinkle with the cheese.

Serve with the egg yolks.

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