Grill-Roasted Clam Linguine

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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.”

Ingredients Nutrition


  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.

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