Mediterranean Grilled Clams with Spaghetti

Serves 4
To make clams and bread crumb topping:
1 cup toasted bread crumbs
1 clove garlic, minced
2 tablespoons lemon juice
4 tablespoons olive oil
¼ cup sundried tomatoes, packed in oil, chopped
¼ cup Italian parsley, chopped
¼ cup fresh basil, chopped
¼ cup toasted walnuts, ground
¼ teaspoon red chili flakes
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
36 littleneck clams, cleaned 

Rinse clams with water removing all sand. Fill sink with cool water, add clams and 2 tablespoons salt Let stand for at least a ½ hour. When ready to grill, rinse with cool water again. 

In the meantime in a large bowl, combine all ingredients except clams and mix well. Remove ½ of the mixture and set aside. Heat grill, place clams on grill until they open. Discard any unopened clams. Toss together with the breadcrumb mixture to serve. 
To make spaghetti
1 lb spaghetti cooked 
¼ cup olive oil
¼ cup fresh lemon juice
2 tablespoons lemon zest
½ bread crumb mixture

Cook spaghetti according to package instructions. Remove from heat and drain. Place spaghetti into a large mixing bowl with the remaining ingredients and mix well. Place onto a platter. Add the clams and bread crumb mixture on to of the platter of spaghetti and serve. 

Note: You can serve this as a clam appetizer by eliminating the pasta and serving the clams with just the bread crumbs. Serves 6.

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