Spaghetti and Clams Foil Pack

12 INGREDIENTS • 7 STEPS • 30MINS

Spaghetti and Clams Foil Pack

Recipe

5.0

1 rating

This spaghetti and clams recipe is an easy and delicious addition to your next barbecue! Use your favorite pasta for this dish!

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Spaghetti and Clams Foil Pack

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This spaghetti and clams recipe is an easy and delicious addition to your next barbecue! Use your favorite pasta for this dish!

ABC's "The Chew" airs weekdays at 1e|12c|p on ABC, and is a daytime show co-hosted by fun, relatable experts in food, lifestyle & entertaining

30MINS

Total Time

$4.91

Cost Per Serving

Ingredients

Servings

4

us / metric

1 lb

Spaghetti

3 lb

Littleneck Clams

1 bunch

Scallion

4 scallions per 4 servings

1 cup

Dry White Wine

1/2 tsp

Crushed Red Pepper Flakes

2

Red Fresno Chili Peppers

or Red Jalapeno Peppers

1

1/2 cup

Unsalted Butter

1/2 cup

Fresh Parsley, chopped

as needed

to taste

to taste

Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

689

Fat

27.3 g

Protein

66.4 g

Carbs

100.8 g

Love This Recipe?

Spaghetti and Clams Foil Pack

Save

ABC's "The Chew" airs weekdays at 1e|12c|p on ABC, and is a daytime show co-hosted by fun, relatable experts in food, lifestyle & entertaining

Cooking Instructions

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step 1

Preheat grill to medium high heat. Bring a large pot with salted water to a boil. Cook Spaghetti (1 lb) for 2-3 minutes. Remove and set aside.

step 2

Clean the Littleneck Clams (3 lb) well. Thinly slice the Scallion (1 bunch) and Red Fresno Chili Peppers (2). Slice the Lemon (1) into 4 rounds.

step 3

Lay out 4 large rectangles of heavy-duty foil on a flat surface. Curl up the sides to create a bowl.

step 3 Lay out 4 large rectangles of heavy-duty foil on a flat surface. Curl up the sides to create a bowl.

step 4

Place a quarter of the spaghetti into each packet, and divide the clams between the four packets.

step 4 Place a quarter of the spaghetti into each packet, and divide the clams between the four packets.

step 5

Divide the scallions, Dry White Wine (1 cup), Crushed Red Pepper Flakes (1/2 tsp), sliced lemon, Unsalted Butter (1/2 cup), Fresh Parsley (1/2 cup), and Olive Oil (as needed). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 5 Divide the scallions, Dry White Wine (1 cup), Crushed Red Pepper Flakes (1/2 tsp), sliced lemon, Unsalted Butter (1/2 cup), Fresh Parsley (1/2 cup), and Olive Oil (as needed). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 6

Fold in the remaining sides to seal the packet, leaving room for steam. Place foil packets on grill, and close the lid. Cook for 10 minutes, or until the clams have opened.

step 6 Fold in the remaining sides to seal the packet, leaving room for steam. Place foil packets on grill, and close the lid. Cook for 10 minutes, or until the clams have opened.

step 7

Remove from the grill and serve immediately.

step 7 Remove from the grill and serve immediately.

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