Grilled Clams with Basil, Tomato, and Pasta

Serves 2 generously or up to 4 as small plate first course

• 2 cloves garlic, minced
• 3 tablespoons good olive oil
• 2 tablespoons fresh lemon juice
• 6 sun-dried tomato halves in oil, drained and coarsely chopped
• 1/2 cup chopped fresh basil leaves
• 1/4 cup toasted pine nuts or toasted chopped walnuts
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 24 littleneck clams, scrubbed clean
• 2 1/2 tablespoons melted butter
• cooked pasta of your choice for 2 (we use Angel hair or linguini) 
• grated Parmesan or Romano cheese for garnish

Directions

Heat a gas grill or prepare a charcoal grill with hot coals.

Combine the garlic, olive oil, lemon juice, sun-dried tomatoes, basil,
nuts, salt and pepper in a large serving bowl and set aside.
When the grill is hot, place the clams in 1 layer on the hot grate and
allow the heat to open the clams. They'll open gradually for about
5 minutes, then pop-open wide when they're done. Using tongs, remove
the clams from the grill and place them in the bowl with the garlic mixture
and toss together. Drizzle with the melted butter and toss with just cooked hot
pasta.  Place on plates making sure clams are visible on top. 
Sprinkle with cheese; serve immediately.