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.
Littleneck Clams (3 lb)
well. Thinly slice the
Red Fresno Chili Peppers (2)
. Slice the
into 4 rounds.
Lay out 4 large rectangles of heavy-duty foil on a flat surface. Curl up the sides to create a bowl.
Place a quarter of the spaghetti into each packet, and divide the clams between the four packets.
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)
Olive Oil (to taste)
. Season with
Kosher Salt and Freshly Ground Black Pepper (to taste)
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.
Remove from the grill and serve immediately.