Ingredients

1/4 cup extra-virgin olive oil

4 garlic cloves, chopped

1 1/2 teaspoons finely grated lemon peel, divided

3/4 teaspoon dried crushed red pepper

1 1/3 cups Sauvignon Blanc or other non-oaky white wine

2 1/2 tablespoons fresh lemon juice

3 canned anchovy fillets, minced

2 tablespoons chopped fresh Italian parsley, divided

Coarse kosher salt

4 dozen small clams (such as littleneck), scrubbed

12 ounces linguine

Lemon wedges (for garnish)

Description

Clams Cooked In The Shell Pop Open On The Grill, Just Like They Do When Steamed. And There's A Bonus For The Cook: No Big, Heavy Pot Is Needed.

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