Grilledlinguineandclamsauce Recipes

Steps:

• Boil water for the linguine.
• When it is a rolling boil, add the linguine and 2 teaspoons of salt.
• While the linguine is cooking, heat the olive oil in a small saucepan.
• Add garlic and red pepper flakes.
• Cook until garlic just changes color.
• If the garlic turns brown, the sauce will be bitter so just start over.
• Pour the entire can of chopped clams with the clam broth into the olive oil.
• Fill can with water and add to the mixture in the pan.
• Turn heat to low.
• Add parsley.
• Cook until pasta in done.
• Drain linguine when it is al dente and place in a large, warm bowl (place it in the oven on"warm").
• Add sauce to pasta and toss gently.
• Serve with freshly grated Parmesan.

Steps:

• Preheat a grill to medium heat.
• Bring a large pot of water to a boil and generously season with salt. Cook the pasta 1 to 2 minutes less than the package directions. Reserve 1/4 cup of the pasta water, then drain and set aside.
• Meanwhile, use a paper towel to pat dry the shrimp and scallops. Season with salt and pepper on both sides and brush with the olive oil. Grill just until grill marks appear, about 1 minute per side (they will be undercooked); reserve. Grill the lemon halves until softened and grill marked, 5 to 8 minutes; reserve.
• Place a large saucepan on the grill (this can also be done inside on the stove). Heat the marinara sauce until hot, then add the capers and lemon zest and juice. Add the clams and cover. Cook until the clams begin to open, about 5 minutes. Add the pasta and reserved pasta water to the sauce and toss to coat. Add the parsley and reserved shrimp and scallops and continue to toss until the pasta is evenly coated, the shrimp and scallops are cooked through and all the clams are open, about 1 minute. Serve with the grilled lemon halves.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
• Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

Steps:

• Heat olive oil in small deep saucepan over medium-low heat. Add garlic, 3/4 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 3/4 teaspoon 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.

Steps:

• Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
• Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
• Preheat a charcoal grill until coals are very hot.
• Coat filets on both sides with olive oil and season with salt.
• Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
• Plate fish as desired and top with white hot sauce and green onions.

Steps:

• Add the olive oil, onions, carrots, celery, garlic, and parsley in a large straight-sided saute pan.
• Cook the vegetables over medium heat until soft without browning, about 10 minutes.
• Add the wine; increase heat, and cook at a brisk boil until most of the wine is evaporated, about 3 minutes.
• Add the clams, tomatoes, hot pepper, and a generous grinding of black pepper.
• Bring to a boil, decrease heat, and simmer gently for 15 minutes.
• Bring a large pot of water to a boil for the pasta.
• When the sauce is nearly finished, generously salt the pasta water and drop in the linguine.
• Cook at a rapid boil, stirring frequently, until al dente.
• Drain pasta and add to the saute pan.
• Toss with 4 tablespoons of butter, or more to taste.
• The sauce should be glossy and clinging to the strands of linquine.
• Serve immediately with the bread crumbs.