Coveting Clams: Recipe and Wisdom Within
In the latest issue of 1889 The Washington Magazine, the talented Corinne Whiting shares a PNW favorite at the peak of the season – “Coveting Clams.” Chef Nick Novello shares his recipe for Clam Linguini and wisdom within the story: “I’m a slurp-from-shell guy, I get the most clams in my mouth per minute that way.” Learn more about these tasty treasures from our local waters and try your hand at the recipe below.
Clam Linguini by Chef NIck Novello
Serves Four
Ingredients:
3 Tablespoons, Canola Oil
1 Pound Fresh Manila Clams
1 Tablespoon, fresh garlic, peeled and finely chopped
1 Tablespoon, shallots, peeled and finely chopped
¼ Cup White Wine
1/3 Cup Clam Stock
1 Teaspoon, Kosher Salt
¼ Bunch of Italian Parsley, chopped
¼ Stick of Unsalted Butter
6 ounces Fresh Linguini (at Enzo’s we make from scratch daily)
1. Heat sauté pan with oil, once oil is smoking add clams, cover pan.
2. Add garlic, shallot to top of shells as the pan is realty hot and you have lots of sizzling in the pan, cover quickly, the steam from the clam shells will keep your garlic from burning.
3. Give it a minute, once you hear action in the covered pan, add white wine, let dissipate and then add the clam stock
4. Finish with salt, parsley, butter.
5. Heat and toss pasta, plate shells on top of dish and the remainder sauce left in the pan.