-
Grilled Clams With Spaghetti, Prosciutto, And Mixed Greens
Ingredients
- 1/2 c. extra-virgin extra virgin olive oil
- 4 x garlic cloves minced
- 3/4 tsp dry crushed red pepper
- 8 lrg mustard greens leaves stems cut from leaves and discarded, leaves coarsely torn
- 4 lrg Swiss chard leaves stems cut from leaves and discarded, leaves coarsely torn
- 4 lrg collard greens leaves stems cut from leaves and discarded, leaves coarsely torn
- 1/2 lb thinly-sliced prosciutto
- 40 lrg littleneck clams - (abt 8 3/4 lbs) scrubbed
- 1 lb spaghetti
- 1 x lemon halved
- 1/2 c. minced fresh parsley
Directions
- Heat oil in heavy large pot over medium-high heat. Add in garlic and crushed red pepper and stir till fragrant, about 30 seconds. Add in mustard greens, chard, and collard greens and toss till beginning to wilt, about 2 min. Remove from heat. (Can be prepared 2 hrs ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat). Grill prosciutto till beginning to crisp, about 1 minute per side. Transfer prosciutto to plate. Tear each slice lengthwise into 1-inch-wide strips; add in to pot with greens. Grill clams in batches, if necessary, till each opens, about 6 min (throw away any clams which don't open). Transfer clams from grill to pot.
- Meanwhile, cook spaghetti in another large pot of boiling salted water till just tender but still hard to bite. Drain, reserving 2 c. pasta cooking water. Add in pasta to pot with greens, prosciutto, and clams. Squeeze juice from 1 lemon half over. Add in parsley. Toss over medium-high heat till heated through, adding reserved pasta cooking water by 1/2 cupfuls if dry. Season with salt and pepper and more lemon juice, if you like. Transfer pasta mix to large shallow bowl and serve.
- This recipe yields 6 main-course servings.
Share Recipe
Similar Recipes
Leave a review or comment
