Name: Luxury Clam Scallop Bucatini
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 2
Cuisine: Icelandic
Ingredients: 8 ounces bucatini pasta; 1 pound fresh American razor clams, scrubbed clean; 8 large US sea scallops, patted dry; 2 tablespoons olive oil, divided; 4 cloves garlic, thinly sliced; 1/2 cup dry white wine; 1 1/2 cups heavy cream; 1 cup aged Manchego cheese, finely grated; 1 tablespoon truffle oil or 1 small fresh black truffle, thinly sliced; 2 tablespoons unsalted butter; Salt and freshly ground black pepper to taste; 1 tablespoon fresh parsley, chopped; 1 pound turnips, peeled and cut into 1-inch chunks; 2 tablespoons olive oil; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh rosemary, chopped; 2 cloves garlic, minced; Flaky sea salt for finishing

Description

Bucatini pasta in a velvety truffle and aged Manchego cream sauce featuring braised American razor clams and pan-seared US sea scallops for bold savory umami. This opulent dinner highlight uses advanced cream emulsification and is crafted in approximately 100 minutes with premium ingredients. It includes a side of roasted turnips with herbs for a complete luxurious meal.

Cultural Background

This dish draws from Italian traditions of seafood pastas like spaghetti alle vongole, where clams are braised in white wine and garlic to create briny sauces that coat long noodles. Aged Manchego cheese brings Spanish influences from the La Mancha region, where sheep's milk cheeses have been produced for centuries and pair beautifully with rich creams. The fusion incorporates premium Nordic-inspired shellfish, reflecting Iceland's coastal bounty of clams and scallops, adapted here with American equivalents for accessibility while honoring refined European techniques of emulsification and searing.

Recipe Info

PREP TIME: 30 minutes
COOK TIME: 70 minutes
TOTAL TIME: 100 minutes
SERVINGS: 2
DIFFICULTY: Hard

Ingredients

8 ounces bucatini pasta
1 pound fresh American razor clams, scrubbed clean
8 large US sea scallops, patted dry
2 tablespoons olive oil, divided
4 cloves garlic, thinly sliced
1/2 cup dry white wine
1 1/2 cups heavy cream
1 cup aged Manchego cheese, finely grated
1 tablespoon truffle oil or 1 small fresh black truffle, thinly sliced
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
1 tablespoon fresh parsley, chopped
1 pound turnips, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
2 cloves garlic, minced
Flaky sea salt for finishing

Instructions

Preheat oven to 425 degrees Fahrenheit. Toss turnip chunks with 2 tablespoons olive oil, thyme, rosemary, minced garlic, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden and tender, stirring once halfway, then keep warm.
Bring a large pot of salted water to a boil for the pasta. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant, about 1 minute. Add the razor clams and white wine, cover, and braise for 5-7 minutes until clams open; discard any that remain closed. Remove clams from shells if desired, reserving the braising liquid.
In a separate saucepan, heat heavy cream over medium-low heat until steaming but not boiling. Gradually whisk in grated Manchego cheese until fully emulsified and smooth, about 3-4 minutes; stir in truffle oil or slices and season with salt and pepper. Keep warm on low heat.
Cook bucatini in boiling water until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water.
While pasta cooks, heat remaining 1 tablespoon olive oil and butter in a nonstick skillet over high heat until shimmering. Season scallops with salt and pepper. Sear scallops for 2-3 minutes per side until golden brown crust forms and they are just opaque in the center; remove and set aside.
Combine drained bucatini with the cream sauce in the large skillet, adding reserved clam liquid and pasta water as needed to loosen to a velvety consistency. Toss in the braised clams and gently fold to coat.
Divide pasta between two plates, top each with 4 seared scallops, and garnish with chopped parsley. Serve immediately alongside the roasted turnips.

Tips

- Whisk the cheese into the cream off direct high heat and add gradually to prevent separation during emulsification.
- Avoid overcooking scallops by ensuring the pan is ripping hot before searing to achieve a perfect crust without rubbery texture.
- For substitutions, use littleneck clams if razor clams are unavailable and Parmesan if Manchego is hard to source, though Manchego provides a sharper nutty note.

Nutrition

Calories: 1450
Protein: 68g
Carbs: 92g
Fat: 92g