Grill-roasted Clam Linguine

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, chopped
• 1 1/2 teaspoons lemon peel, finely grated, divided
• 3/4 teaspoon crushed red pepper flakes
• 1 1/3 cups sauvignon blanc wine, can use other non-oaky wine
• 2 1/2 tablespoons fresh lemon juice
• 3 canned anchovy fillets, minced
• 2 tablespoons fresh italian parsley, chopped, divided
• kosher salt
• 4 dozen fresh clams, small like littlenecks, in shells, scrubbed
• 12 ounces linguine
• lemon wedge, for garnish

Recipe

• 1 heat olive oil in small deep saucepan over medium-low heat.
• 2 add garlic, 3/4 teaspoons lemon peel, and crushed red pepper.
• 3 saute until garlic is soft, about 3 minutes.
• 4 add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes.
• 5 remove sauce from heat; mix lemon juice, anchovies, 1 tablespoons parsley, and remaining 3/4 teaspoons lemon peel.
• 6 season with coarse salt.
• 7 to make the clams, prepare barbecue (high heat).
• 8 arrange clams on grill rack and cover grill.
• 9 cook clams 5 minutes; uncover and cook without turning until clams open.
• 10 transfer to rimmed baking sheet as they open, retaining juices in shells (use metal tongs), about 5 minutes longer.
• 11 discard any clams that don't open.
• 12 meanwhile, cook pasta in large pot of salted boiling water until just tender but still firm to bite; drain pasta and divide among 4 large shallow bowls.
• 13 arrange 12 clams in shells with juices on pasta in each bowl.
• 14 spoon sauce over that; garnish with lemon wedges and sprinkle with 1 tablespoons parsley.