Grilled Clam Linguine
Grilling clams? Who knew it could be done?
When I found a recipe that involved grilling littleneck clams to open ‘em up instead of the usual steaming method, I knew I had stumbled upon something very interesting. I’m always immediately drawn to recipes that seem so out of the norm that they could either be a complete and total disaster or a total surprise hit. In this case, the grilled clams with a light lemony sauce over a bed of perfectly silky brown rice linguine was a delight. And, it’s great because by grilling the clams instead of steaming them, you save yourself from having to wash a huge pot.
GRILLED CLAM LINGUINE
serves four
adapted from a recipe found on Epicurious
This light pasta dish makes the perfect summertime meal for when guests are coming over. Serve it alongside a light mixed greens salad.
1/4 cup extra virgin olive oil
4 small garlic cloves, minced
1 lemon, zested and juiced
1/2 tsp. red pepper flakes, or to taste
1 1/3 cups dry white wine
1 Tbs. anchovy paste or 3 canned anchovies, minced
2 Tbs. minced fresh parsley
sea salt, to taste
2 dozen littleneck clams, scrubbed
1/2 pkg. Tinkyada Brown Rice Linguine
1. In a saucepan, saute garlic, lemon zest, and crushed red pepper in the olive oil over medium heat. When the garlic is soft, add the wine and turn up the heat. Boil the mixture until it is reduced to about a cup and the alcohol has been cooked off. Remove the sauce from the heat. Add the anchovy and lemon juice. (You can make this sauce up to two hours ahead. Let it stand at room temperature and reheat before serving.)
2. While the sauce is cooking, preheat the grill to high heat. Put the clams in a disposable aluminum pan. When the grill is heated, place the pan of clams on the grate and cover the grill. Cook the clams for about 5 minutes. Check to see if they have opened. If not, cover the grill and cook another 5 minutes. Any clams that do not open after 15 minutes of grilling should be discarded.
3. While the clams are cooking, cook the pasta according to the package instructions. Drain.
4. When the clams are opened, remove them from the heat. Pour any of the juices that have come out of the clams into the sauce. Stir and check sauce for seasoning.
5. To serve, toss the cooked pasta with half of the sauce. Separate the pasta into two bowls. Top the pasta with the clams and spoon the remaining sauce over the clams. Garnish with the chopped parsley.
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