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Grill-Roasted Clam Linguine

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Grill-Roasted Clam Linguine

Grill-Roasted Clam Linguine

amanda

Equipment

  • - Grill Pan or Skillet

  • - Grill Brush

  • - Roasting Tray (for broiling)

  • - Colander

  • - Heavy-Duty Pot or Large Saucepan

  • - Garlic Press

  • - Cleaning Brush or Clams Scrubber

Ingredients

  • 1/4 cup extra-virgin olive oil

  • 4 garlic cloves, chopped

  • 1 1/2 teaspoons finely grated lemon peel, divided

  • 3/4 teaspoon dried crushed red pepper

  • 1 1/3 cups Sauvignon Blanc or other non-oaky white wine

  • 2 1/2 tablespoons fresh lemon juice

  • 3 canned anchovy fillets, minced

  • 2 tablespoons chopped fresh Italian parsley, divided

  • Coarse kosher salt

  • 4 dozen small clams (such as littleneck), scrubbed

  • 12 ounces linguine

  • Lemon wedges (for garnish)

Instructions

1

Instruction 1

Heat olive oil in small deep saucepan over medium-low heat. Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes. Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel. Season with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
2

Instruction 2

Prepare barbecue (high heat). Arrange clams on grill rack. Cover grill. Cook clams 5 minutes. Uncover and cook without turning until clams open. Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
3

Instruction 3

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta and divide among 4 large shallow bowls.
4

Instruction 4

Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over. Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.
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