Difficulty: Intermediate
Seafood
One-Pot Linguine & Clams in White Wine Sauce
Stevie
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Intermediate
This wood-fired clam linguine combines tender pasta, steamed clams, white wine, garlic, and fresh lemon for a delicious one-dish meal right from the grill.
Instructions
- Step 1: Set your recteq to 425°F using Ultimate Blend pellets. You want enough heat to boil the liquid while still getting that subtle wood-fired flavor.
- Step 2: Place your Dutch oven directly on the grill grates. Add: olive oil, 2 tbsp butter, shallots, and garlic. Cook 2–3 minutes until fragrant. Add crushed red pepper if you want a little extra heat.
- Step 3: Pour in the white wine and let it simmer for about 3–4 minutes to cook off the alcohol. Add chicken stock and bring everything to a light boil.
- Step 4: Break the linguine in half if needed and add directly into the pot. Stir every few minutes so the pasta doesn’t stick. Cook about 8–10 minutes until the pasta is almost tender.
- Step 5: Add the cleaned clams directly into the pot. Cover with a lid or foil and let them steam for 6–8 minutes until the clams open. Discard any clams that stay closed.
Ingredients
Serving Sizes
- 1 pound(s) Linguine
- 3 pound(s) Littleneck Clams, cleaned & purged
- 6 Fresh Garlic Cloves, minced
- 1 Shallot, diced
- 4 tablespoon(s) Butter, divded
- 3 tablespoon(s) Olive Oil
- 1 1/2 cup(s) Dry White Wine (Pignot Grigio is ideal)
- 2 cup(s) Chicken Stock, warm
- 1 teaspoon(s) Crushed Red Pepper (optional)
- 1 Lemon, zested & juiced
- 1/2 cup(s) Fresh Parsley, chopped
- 1/4 cup(s) Parmesan, optional as garnish
- 1 teaspoon(s) Chef Greg's 4 Letter Rub
Tools Needed
- Step 1: Set your recteq to 425°F using Ultimate Blend pellets. You want enough heat to boil the liquid while still getting that subtle wood-fired flavor.
- Step 2: Place your Dutch oven directly on the grill grates. Add: olive oil, 2 tbsp butter, shallots, and garlic. Cook 2–3 minutes until fragrant. Add crushed red pepper if you want a little extra heat.
- Step 3: Pour in the white wine and let it simmer for about 3–4 minutes to cook off the alcohol. Add chicken stock and bring everything to a light boil.
- Step 4: Break the linguine in half if needed and add directly into the pot. Stir every few minutes so the pasta doesn’t stick. Cook about 8–10 minutes until the pasta is almost tender.
- Step 5: Add the cleaned clams directly into the pot. Cover with a lid or foil and let them steam for 6–8 minutes until the clams open. Discard any clams that stay closed.
Chef Pairings
Serve with toasted crusty bread, a crisp green salad, and an extra squeeze of fresh lemon for the ultimate seafood dinner.