Grill-Roasted Clam Linguine

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. Heat olive oil in small deep saucepan over medium-low heat.
2. Add garlic, 3/4 teaspoons 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; mix lemon juice, anchovies, 1 tablespoons parsley, and remaining 3/4 teaspoons lemon peel.
6. Season with coarse salt.
7. To make the clams, prepare barbecue (high heat).
8. Arrange clams on grill rack and cover grill.
9. Cook clams 5 minutes; uncover and cook without turning until clams open.
10. Transfer to rimmed baking sheet as they open, retaining juices in shells (use metal tongs), about 5 minutes longer.
11. Discard any clams that don't open.
12. 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.
13. Arrange 12 clams in shells with juices on pasta in each bowl.
14. Spoon sauce over that; garnish with lemon wedges and sprinkle with 1 tablespoons parsley.