Grilled Clams with White Wine Sauce and Linguine

Plump, juicy clams with a hint of smoky flavor, served over pasta with a delicious white wine sauce – give it a try!

Note: Yes, I know the pasta in this photo is not linguine. My wife wanted whole grain pasta, and the grocery store did not have whole grain linguine. However, if I could make this recipe any way I wanted, I'd use linguine, ergo, I've included linguine in the title and recipe.

  

Ingredients (serves 4)

4 dozen clams
About two dozen cherry tomatoes
2 tablespoons olive oil
2 tablespoons butter
5 cloves garlic, minced
2 ½ cups white wine
1 teaspoon red pepper flakes
1 teaspoon oregano
1 pound linguine or other pasta

Directions:

1.    Boil pasta according to directions.
2.    Heat olive oil and butter until butter melts. Add garlic and cook, stirring, for two minutes.
3.    Add wine, red pepper flakes, and oregano.  Simmer over low heat until reduced.
4.    Grill tomatoes, on skewers, over indirect heat for 6-8 minutes. Remove from grill and add to sauce.
5.    Place cleaned clams on hot grill.  Cook, covered, for about four minutes.  Remove lid.  Pull off clams as they open (careful not to spill any of the juices). Discard any clams that do not open.
6.    Place clams over pasta, and then pour sauce over clams and pasta.  Enjoy!

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Grilled pasta? You magnificent bastard.

The premise of this blog is that everything tastes better grilled.  Pasta is no exception.  It soaks in the flavor from the grill and tastes incredible.  Here’s the recipe.

Ingredients:

Pasta (Spaghetti, Angel Hair, whatever)
Olive oil
Salt

Directions:

1.    Boil water and add the pasta.  Cook it for half the directed time, then strain.
2.    Stir in a splash of olive oil and a little salt.
3.    Grill, on a vegetable grate, for about 4-5 minutes, covered.  Stir halfway through to prevent the pasta from getting crunchy.

It goes great topped with (grilled) Cajun shrimp and (grilled) broccoli.