Grill-Roasted Clam Linguine
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
43
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1.5 tsps
Lemon Peel (finely grated, divided)1.333333 cups
Sauvignon Blanc2.5 tbsps
Lemon Juice (fresh)340 g
LinguineDirections:
1
Heat olive oil in small deep saucepan over medium-low heat
2
Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper
3
Sauté 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 in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel
6
Season with coarse salt
7
DO AHEAD Can be made 2 hours ahead
8
Let stand at room temperature
9
Rewarm before using
10
Prepare barbecue (high heat)
11
Arrange clams on grill rack
12
Cover grill
13
Cook clams 5 minutes
14
Uncover and cook without turning until clams open
15
Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open)
16
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite
17
Drain pasta and divide among 4 large shallow bowls
18
Arrange 12 clams in shells with juices on pasta in each bowl
19
Spoon sauce over
20
Garnish with lemon wedges and sprinkle with 1 tablespoon parsley
21
Heat olive oil in small deep saucepan over medium-low heat
22
Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper
23
Sauté until garlic is soft, about 3 minutes
24
Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes
25
Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel
26
Season with coarse salt
27
DO AHEAD Can be made 2 hours ahead
28
Let stand at room temperature
29
Rewarm before using
30
Prepare barbecue (high heat)
31
Arrange clams on grill rack
32
Cover grill
33
Cook clams 5 minutes
34
Uncover and cook without turning until clams open
35
Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open)
36
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite
37
Drain pasta and divide among 4 large shallow bowls
38
Arrange 12 clams in shells with juices on pasta in each bowl
39
Spoon sauce over
40
Garnish with lemon wedges and sprinkle with 1 tablespoon parsley