Grill-Roasted Clam Linguine
A flavorful pasta dish combining grilled littleneck clams with linguine in a white wine sauce infused with garlic, lemon, and anchovies. This Mediterranean-inspired meal features a perfect balance of seafood and pasta tossed in a zesty sauce.
Ingredients
- •¼ cup extra-virgin olive oil
- •4 cloves garlic cloves
- •1½ teaspoons lemon peel
- •¾ teaspoon dried crushed red pepper
- •1⅓ cups white wine
- •2½ tablespoons lemon juice
- •3 fillets anchovy fillets
- •2 tablespoons Italian parsley
- •to taste kosher salt
- •48 pieces littleneck clams
- •12 ounces linguine
- •1 to serve lemon wedges
Cooking Instructions
- 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.
15 min
- 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).
10 min
- 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.
12 min
- 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.
5 min
