2000s Recipes + Menus
Linguine with Grilled Clams and Bacon
- Active time:25 min
- Start to finish:45 min
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- 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
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); see “Grilling Procedure.”
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.
- 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 (discard any clams that remain unopened after 10 minutes).