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Grill-Roasted Clam Linguine

Grill-Roasted Clam Linguine

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  • 1/4 cup extra-virgin olive oil
  • 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
  • 4 dozen small clams (such as littleneck), scrubbed
  • Lemon wedges (for garnish)

Recipe Preparation

  • 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.

  • 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).

  • 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.

  • 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.

Recipe by Cheryl Alters Jamison, Bill Jamison,Reviews Section

Watch the video: Wegmans Grilled Clams and Oysters


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