Grill‑Steamed Clams with Spaghetti
If your idea of a good barbecue involves holding a cocktail or summer ale with one hand while performing minimal tong activity with the other, this is your dish: the delicious and sophisticated spicy clam (or mussel) broth cooks itself in a disposable foil pouch. You can dedicate most of your attention to the beautiful sunset or discussing the news of the day with friends. These clams are ideal as a casual first course or light meal.
PREP TIME: 20 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4 as a starter
INGREDIENTS
2 dozen littleneck clams, scrubbed
2 cloves garlic, chopped
1 tablespoon chopped Italian parsley
3 tablespoons unsalted butter or extra virgin olive oil
2 pinches red pepper flakes
½ cup dry white wine
Salt and pepper
½ lb spaghetti, prepared according to package directions
PREPARATION
Heat a charcoal or gas grill until hot. Tear a sheet of heavy duty foil 60 inches long and fold in half. Place clams, garlic, and red pepper in the center. Start to gather up sides of foil as if making a pouch. Add wine. Leaving ample space inside to steam, crunch up foil tightly to seal.
Place pouch on grill for about 12 to15 minutes, or until clams have opened (you can feel this through the foil). Open the package, being careful not to be burned by steam or to let the liquid run out. If all of the clams have not opened, reseal and return to the grill for a few minutes. Sprinkle with parsley. Divide hot pasta among 4 bowls. Arrange clams atop each. Pour broth from the foil packet into a cup and pour evenly over the 4 bowls.