Grilled Clams With Spaghetti, Prosciutto, And Mixed Greens
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Heat oil in heavy large pot over medium-high heat
2
Add garlic and crushed red pepper and stir until fragrant, about 30 seconds
3
Add mustard greens, chard, and collard greens and toss until beginning to wilt, about 2 minutes
4
Remove from heat
5
(Can be prepared 2 hours ahead
6
Let stand at room temperature
7
) Prepare barbecue (medium-high heat)
8
Grill prosciutto until beginning to crisp, about 1 minute per side
9
Transfer prosciutto to plate
10
Tear each slice lengthwise into 1-inch-wide strips; add to pot with greens
11
Grill clams in batches, if necessary, until each opens, about 6 minutes (discard any clams that do not open)
12
Transfer clams from grill to pot
13
Meanwhile, cook spaghetti in another large pot of boiling salted water until just tender but still firm to bite
14
Drain, reserving 2 cups pasta cooking water
15
Add pasta to pot with greens, prosciutto, and clams
16
Squeeze juice from 1 lemon half over
17
Add parsley
18
Toss over medium-high heat until heated through, adding reserved pasta cooking water by 1/2 cupfuls if dry
19
Season with salt and pepper and more lemon juice, if desired
20
Transfer pasta mixture to large shallow bowl and serve
21
Heat oil in heavy large pot over medium-high heat
22
Add garlic and crushed red pepper and stir until fragrant, about 30 seconds
23
Add mustard greens, chard, and collard greens and toss until beginning to wilt, about 2 minutes
24
Remove from heat
25
(Can be prepared 2 hours ahead
26
Let stand at room temperature
27
) Prepare barbecue (medium-high heat)
28
Grill prosciutto until beginning to crisp, about 1 minute per side
29
Transfer prosciutto to plate
30
Tear each slice lengthwise into 1-inch-wide strips; add to pot with greens
31
Grill clams in batches, if necessary, until each opens, about 6 minutes (discard any clams that do not open)
32
Transfer clams from grill to pot
33
Meanwhile, cook spaghetti in another large pot of boiling salted water until just tender but still firm to bite
34
Drain, reserving 2 cups pasta cooking water
35
Add pasta to pot with greens, prosciutto, and clams
36
Squeeze juice from 1 lemon half over
37
Add parsley
38
Toss over medium-high heat until heated through, adding reserved pasta cooking water by 1/2 cupfuls if dry
39
Season with salt and pepper and more lemon juice, if desired
40
Transfer pasta mixture to large shallow bowl and serve