Grill-Roasted Clam Linguine
Grill-Roasted Clam Linguine is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat olive oil in small deep saucepan over medium-low heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.