Name: Linguine with Grilled Clams and Bacon
Cook time: 25 min
Total time: 45 min
Yield: Makes 4 (main course) servings
Ingredients: 1/2 pound sliced bacon, chopped; 6 tablespoons extra-virgin olive oil; 2 tablespoons minced garlic; 2 teaspoons hot red-pepper flakes; 1/4 cup fresh lemon juice; 32 small (less than 2 inches wide) hard-shelled clams, scrubbed; 3/4 pound linguine; 1/2 cup chopped flat-leaf parsley; Equipment: a 13-by 9- by 2-inch disposable foil pan

Clams are excellent on the grill. The tinge of smokiness perfectly complements their briny flavor, and, conveniently enough, they pop open when they are done cooking. Combined with crisp bacon, theyre the foundation of a very easy yet very flavorful pasta sauce.

Cooks' note:

Clams can be cooked on the stove with 2 tablespoon water in same skillet used to cook bacon; bring to a boil, covered, then cook, covered, stirring occasionally, until clams just open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes).

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