Linguine with Grill Roasted Clams

Linguine with Grill Roasted Clams


Makes 4 main-course servings.

  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, chopped
  • 1 and 1/2 teaspoons finely grated lemon peel, divided
  • 3/4 teaspoon dried crushed red pepper
  • 1 and 1/3 cups white wine
  • 2 and 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


  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. 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.
  6. Mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel.
  7. Season with coarse salt.
  8. Prepare barbecue (high heat).
  9. Arrange clams on grill rack.
  10. Cover grill.
  11. Cook clams 5 minutes.
  12. Uncover and cook without turning until clams open.
  13. Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
  14. Meanwhile, cook pasta in large pot of boiling salted water until ‘al dente’.
  15. Drain pasta and divide among 4 large shallow bowls.
  16. Arrange 12 clams in shells with juices on pasta in each bowl.
  17. Spoon sauce over.
  18. Sprinkle with 1 tablespoon parsley.

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