Linguine with Grill Roasted Clams

Ingredients:

Makes 4 main-course servings.

• 1/4 cup extra-virgin olive oil

• 4 garlic cloves, chopped

• 1 and 1/2 teaspoons finely grated lemon peel, divided

• 3/4 teaspoon dried crushed red pepper

• 1 and 1/3 cups white wine

• 2 and 1/2 tablespoons fresh lemon juice

• 3 canned anchovy fillets, minced

• 2 tablespoons chopped fresh Italian parsley, divided

• Coarse kosher salt

• 4 dozen small clams (such as littleneck), scrubbed

• 12 ounces linguine

Directions:

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

2. Add garlic, 3/4 teaspoon 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.

6. Mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel.

7. Season with coarse salt.

8. Prepare barbecue (high heat).

9. Arrange clams on grill rack.

10. Cover grill.

11. Cook clams 5 minutes.

12. Uncover and cook without turning until clams open.

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

14. Meanwhile, cook pasta in large pot of boiling salted water until ‘al dente’.

15. Drain pasta and divide among 4 large shallow bowls.

16. Arrange 12 clams in shells with juices on pasta in each bowl.

17. Spoon sauce over.

18. Sprinkle with 1 tablespoon parsley.