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Clam Linguini | Enzo’s Bar & Bistro, Issaquah

Yields4 Servings

The best clam linguini from Enzo's Bar & Bistro in Issaquah, Washington

clam linguini

 3 tbsp Canola oil
 1 lb fresh Manila clams
 1 tbsp fresh garlic, peeled and finely chopped
 1 tbsp shallots, peeled and finely chopped
 ¼ cup white wine
  cup clam stock
 1 tsp Kosher salt
 5 pinches Italian parsley, chopped
 ¼ stick unsalted butter
 6 oz fresh linguini

Heat sauté pan with oil. Once oil is smoking, add clams and cover pan. Add garlic and shallot to top of the shells as the pan is really hot and you’ll have lots of sizzling. Cover quickly—the steam from the clam shells will keep your garlic from burning. After a minute and once you hear action in the covered pan, add white wine. Let the wine dissipate and then add clam stock. Finish with salt, parsley and butter. Heat and toss pasta, then plate shells on top of the dish and add the remainder sauce left in the pan.

clam linguini

Nutrition Facts

Servings 0