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Grilled Linguine with Clams & Cherry Peppers Recipe | Arteflame Grill Cooking

Grilled Linguine with Clams & Cherry Peppers Recipe | Arteflame Grill Cooking
Grilled Linguine with Clams & Cherry Peppers Recipe | Arteflame Grill Cooking

Grilled Linguine with Clams & Cherry Peppers Recipe | Arteflame Grill Cooking


Savor the taste of the sea with this Grilled Linguine with Clams & Cherry Peppers recipe, a perfect blend of fresh flavors and al dente pasta, all made on your Arteflame grill.

This dish combines the succulence of fresh clams with the tangy zest of cherry peppers, all brought together with a touch of white wine and garlic. Here's how to create this delightful meal:

Ingredients:

  • 1 pound fresh clams, rinsed
  • 1 pound fresh linguine pasta
  • 2 cloves garlic, minced
  • 1 lemon
  • ½ cup white wine
  • ⅓ cup cherry peppers, seeded and sliced
  • Good quality olive oil (Bonacci recommended)
  • Sea salt and freshly ground pepper, to taste
  • Fresh parsley, chopped
  • Parmesan cheese, for shaving

Directions:

  1. Prep the Grill: Preheat your Arteflame grill to a medium-high temperature.

  2. Cook the Garlic and Wine Mixture: In a cast iron skillet on the hot part of the grill, heat 1 tablespoon of olive oil. Add the minced garlic and let it sauté until fragrant. Pour in the white wine and let the mixture come to a simmer.

  3. Steam the Clams: To the simmering garlic and wine, add a pinch of sea salt and the clams. Cover the skillet with a lid. Cook until the clams open up, indicating they are cooked. Discard any clams that do not open.

  4. Add the Cherry Peppers: Once the clams have opened, remove the lid and toss in the cherry peppers and a handful of chopped parsley for added flavor.

  5. Cook the Pasta: While the clams are cooking, boil water in a large pot on the grill. Cook the fresh linguine pasta in the boiling water until al dente, typically about a minute for fresh pasta. Drain and toss the pasta with 1 teaspoon of high-quality olive oil.

  6. Combine and Serve: Transfer the cooked linguine to a serving bowl. Pour the clam and cherry pepper sauce over the pasta. Top with freshly shaved Parmesan cheese and a sprinkle of black pepper. Serve with a wedge of lemon on the side.

 


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