LINGUINE w/GRILLED CLAMS & BACON

By BobD

Ingredients

• 6 SERVINGS
• Clams are excellent on the grill. The tinge of smokiness perfectly complements their briny flavor.
• 1/2 lb sliced bacon, chopped
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic
• 2 teaspoons hot red-pepper flakes
• 1/4 cup fresh lemon juice
• 32 small (less than 2 inches wide) hard-shelled clams, scrubbed
• 3/4 lb linguine
• 1/2 cup chopped flat-leaf parsley
• EQUIPMENT: a 13- by 9- by 2-inch disposable foil pan

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners).

Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.

Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.

Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)

Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.

Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.

COOKS NOTE:

Clams can be cooked on the stove with 2 Tbsp water in same skillet used to cook bacon; bring to a boil, covered, then cook, covered, stirring occasionally, until clams just open wide, 6 to 10 minutes.