Grilled Clams with Spaghetti, Prosciutto, and Mixed Greens

Name: Grilled Clams with Spaghetti, Prosciutto, and Mixed Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 large leaves collard greens, stems cut from leaves and discarded, leaves coarsely torn; 118 milliliters chopped fresh parsley; 4 garlic cloves, chopped; 1 lemon, halved; 4 kilograms 40 large littleneck clams (about , scrubbed; 8 large leaves mustard greens, stems cut from leaves and discarded, leaves coarsely torn; 118 milliliters extra-virgin olive oil; 227 grams thinly sliced prosciutto; 1 teaspoons dried crushed red pepper; 454 grams spaghetti; 4 large leaves Swiss chard, stems cut from leaves and discarded, leaves coarsely torn

Grilled Clams with Spaghetti, Prosciutto, and Mixed Greens is If you have collard greens, pepper, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in heavy large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add garlic and crushed red pepper and stir until fragrant, about 30 seconds.

Ingredients you will need

Red Pepper Flakes

Garlic

Add mustard greens, chard, and collard greens and toss until beginning to wilt, about 2 minutes.

Ingredients you will need

Collard Greens

Mustard Greens

Swiss Chard

Remove from heat. (Can be prepared 2 hours ahead.

Let stand at room temperature.)

Prepare barbecue (medium-high heat). Grill prosciutto until beginning to crisp, about 1 minute per side.

Ingredients you will need

Prosciutto

Equipment you will use

Grill

Transfer prosciutto to plate. Tear each slice lengthwise into 1-inch-wide strips; add to pot with greens. Grill clams in batches, if necessary, until each opens, about 6 minutes (discard any clams that do not open).

Ingredients you will need

Prosciutto

Greens

Clams

Equipment you will use

Grill

Pot

Transfer clams from grill to pot.

Ingredients you will need

Clams

Equipment you will use

Grill

Pot

Meanwhile, cook spaghetti in another large pot of boiling salted water until just tender but still firm to bite.

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Spaghetti

Water

Equipment you will use

Pot

Drain, reserving 2 cups pasta cooking water.

Ingredients you will need

Pasta

Water

Add pasta to pot with greens, prosciutto, and clams. Squeeze juice from 1 lemon half over.

Ingredients you will need

Prosciutto

Greens

Clams

Juice

Lemon

Pasta

Equipment you will use

Pot

Add parsley. Toss over medium-high heat until heated through, adding reserved pasta cooking water by 1/2 cupfuls if dry. Season with salt and pepper and more lemon juice, if desired.

Ingredients you will need

Salt And Pepper

Lemon Juice

Parsley

Pasta

Water

Transfer pasta mixture to large shallow bowl and serve.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Equipment

Pot

Grill

Bowl

Ingredients

Servings:

4large leaves

collard greens, stems cut from leaves and discarded, leaves coarsely torn 118milliliters

chopped fresh parsley 4

garlic cloves, chopped 1

lemon, halved 4kilograms

40 large littleneck clams (about , scrubbed 8large leaves

mustard greens, stems cut from leaves and discarded, leaves coarsely torn 118milliliters

extra-virgin olive oil 227grams

thinly sliced prosciutto 1teaspoons

dried crushed red pepper 454grams

spaghetti 4large leaves

Swiss chard, stems cut from leaves and discarded, leaves coarsely torn

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.