Recipe Image

Servings:

Spaghetti and Clams Foil Pack

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

Total Time

30min

5.0

1 Rating

Author: The Chew

Servings:

Ingredients

•

1 lb

Spaghetti

•

3 lb

Littleneck Clams

•

1 bunch

Scallions

•

1 cup

Dry White Wine

•

as needed

Crushed Red Pepper Flakes

•

Red Fresno Chili Peppers

or Red Jalapeno Peppers

•

Lemon

•

1/2 cup

Unsalted Butter

•

1/2 cup

Fresh Parsley , chopped

•

as needed

Olive Oil

•

to taste

Kosher Salt

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

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.

Clean the Littleneck Clams (3 lb) well. Thinly slice the Scallions (1 bunch) and Red Fresno Chili Peppers (2) . Slice the Lemon (1) 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 (as needed) , 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) .

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.

Nutrition Per Serving

CALORIES

689

FAT

27.3 g

PROTEIN

66.4 g

CARBS

100.8 g