Featured in the October 2009 Newsletter.
Recommended Pairing: Graciela, Torrontes, Vermentino, Viognier
¼ cup extra-virgin olive oil
4 garlic cloves, chopped
1 ½ teaspoons finely grated lemon peel
¾ teaspoon dried crushed red pepper
1 1/3 cups Ponte Graciela white wine
2 ½ tablespoons fresh lemon juice
3 canned anchovy fillets, minced
2 tablespoons chopped fresh Italian parsley
Pinch of coarse kosher salt
4 dozen small clams (such as littleneck), scrubbed
12 ounces linguine, cooked
Lemon wedges (for garnish)
Heat olive oil in a small deep saucepan over medium-high heat. Add garlic, ¾ teaspoon 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 1 cup, about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining ¾ teaspoon lemon peel. Season with coarse salt.
Prepare barbeque (high heat). Arrange clams on grill rack. Cover grill. Cook clams 5 minutes. Uncover and cook without turning until clams open. Transfer to a rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
Divide pasta among 4 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.