Grill-Roasted Clam Linguine

Name: Grill-Roasted Clam Linguine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets canned anchovy fillets, minced; 48 small clams (such as littleneck), scrubbed; 4 servings Coarse kosher salt; 4 garlic cloves, chopped; 3 Tbsps fresh lemon juice; 2 teaspoons finely grated lemon peel, divided; 4 servings Lemon wedges (for garnish); 340 grams linguine; 59 milliliters extra-virgin olive oil; 2 Tbsps chopped fresh Italian parsley, divided; 1 teaspoons dried crushed red pepper; 315 milliliters Sauvignon Blanc or other non-oaky white wine

Grill-Roasted Clam Linguine might be just the main course you are searching for. This dairy free and pescatarian recipe serves 4. One portion of this dish contains about 15g of protein, 15g of fat, and From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat olive oil in small deep saucepan over medium-low heat.

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Olive Oil

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Sauce Pan

Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Saut until garlic is soft, about 3 minutes.

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Red Pepper Flakes

Lemon Peel

Garlic

Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes.

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Wine

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.

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Coarse Salt

Lemon Juice

Lemon Peel

Anchovies

Parsley

Sauce

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.

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Clams

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Grill

Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).

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Pasta Shells

Clams

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Baking Sheet

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.

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Pasta

Water

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Pot

Drain pasta and divide among 4 large shallow bowls.

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Pasta

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Bowl

Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over.

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Pasta Shells

Clams

Pasta

Sauce

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Bowl

Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.

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Lemon Wedge

Parsley

Equipment

Ingredients

Servings:

3fillets

canned anchovy fillets, minced 48

small clams (such as littleneck), scrubbed 4servings

Coarse kosher salt 4

garlic cloves, chopped 3Tbsps

fresh lemon juice 2teaspoons

finely grated lemon peel, divided 4servings

Lemon wedges (for garnish)340grams

linguine 59milliliters

extra-virgin olive oil 2Tbsps

chopped fresh Italian parsley, divided 1teaspoons

dried crushed red pepper 315milliliters

Sauvignon Blanc or other non-oaky white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.