Mix together the whole egg, yolks and pecorino in a small bowl until there are no cheese clumps remaining.

Open a tin of smoked geoduck and remove the pieces of clam. Cut the geoduck into shapes that resemble lardons of bacon or pancetta. Reserve the liquid.

Boil the bucatini in a large pot of salted water for 8-10 minutes or until al dente.

Heat the olive oil in a medium saute pan. Microplane the garlic into the oil and let it toast quickly for 1 minute. Add in the sliced geoduck and cook for another minute. Add in the tin juices and reduce for 1 minute.

Add the pasta and reserved pasta water and reduce for a few minutes, while stirring continuously. Remove the pan from the heat and add the egg and cheese mixture. Toss or stir the pasta very rapidly until the cheese begins to melt and the egg thickens, but does not cook. Season with salt as desired and finish with freshly cracked black pepper.