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Clams cooked in the shell pop open on the grill, just they do when steamed-the bonus for the cook: No big heavy pot is needed. From Bon Appetit July, 2007. The sauce can be done up to 2 hrs. ahead and left at room temperature. Re-warm before using.
- 1⁄4 cup extra virgin olive oil
- 4 garlic cloves, chopped
- 1 1⁄2 teaspoons lemon peel, finely grated, divided
- 3⁄4 teaspoon crushed red pepper flakes
- 1 1⁄3 cups sauvignon blanc wine, can use other non-oaky white wine
- 2 1⁄2 tablespoons fresh lemon juice
- 3 canned anchovy fillets, minced
- 2 tablespoons fresh Italian parsley, chopped, divided
- kosher salt
- 4 dozen fresh clams, small like Littlenecks, in shells, scrubbed
- 12 ounces linguine
- lemon wedge, for garnish
- Heat olive oil in small deep saucepan over medium-low heat.
- Add garlic, 3/4 teaspoons lemon peel, and crushed red pepper.
- Saute 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 lemon juice, anchovies, 1 tablespoons parsley, and remaining 3/4 teaspoons lemon peel.
- Season with coarse salt.
- To make the clams, prepare barbecue (high heat).
- Arrange clams on grill rack and 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 (use metal tongs), about 5 minutes longer.
- Discard any clams that don't open.
- Meanwhile, cook pasta in large pot of salted boiling 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 that; garnish with lemon wedges and sprinkle with 1 tablespoons parsley.