Grill-Roasted Clam Linguine

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This grill-roasted clam linguine is a vibrant, high protein dish that brings a sophisticated Mediterranean feel to your table. By roasting the clams over the high heat of a barbecue, you capture their natural juices and a subtle smoky depth that pairs beautifully with the zesty white wine and garlic sauce. It is a wonderful choice for outdoor dining or a special weekend treat when you want a light yet satisfying seafood meal.

Savoury anchovies and fresh parsley add layers of classic Italian flavour to the pasta, while the lemon zest provides a bright, citrus finish. This recipe is an excellent way to enjoy fresh shellfish, offering a nutritious and lean source of protein. Serve it in large shallow bowls with plenty of lemon wedges on the side for a simple, impressive dinner.

Ingredients for Grill-Roasted Clam Linguine

60ml olio extravergine di oliva
4 spicchi d'aglio, tritati
1 1/2 teaspoons finely grated lemon peel, divided
3/4 teaspoons dried crushed red pepper
325ml Sauvignon Blanc or other non-oaky white wine
40ml succo di limone fresco
3 canned anchovy fillets, minced
2 tablespoons chopped fresh Italian parsley, divided
Sale grosso kosher
4 dozen small clams (such as littleneck), scrubbed
350g di linguine
Spicchi di limone (per guarnire)

How to make Grill-Roasted Clam Linguine

Heat olive oil in small deep saucepan over medium-low heat. Add garlic, 3/4 teaspoons lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes. Add wine, increase heat, and boil until mixture is reduced to 240ml , about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoons lemon peel. Season with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.

Prepare barbecue (high heat). Arrange clams on grill rack. 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, about 5 minutes longer (discard any clams that do not open).

Meanwhile, cook pasta in large pot of boiling salted 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. Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.