Linguine With Grilled Clams And Bacon

1. 1

   Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see

2. 2

   .

3. 3

   Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.

4. 4

   Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.

5. 5

   Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)

6. 6

   Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.

7. 7

   Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.