- 4
Ingredients
- 2 dozen littleneck clams or mussels, scrubbed
- 2 cloves garlic, chopped
- 2 pinches red pepper flakes
- 3 tablespoons unsalted butter or extra-virgin olive oil
- 1/2 cup dry white wine
- salt and pepper
- 1/2 pound spaghetti, prepared according to package directions, or 4 slices of grilled baguette
- 1 tablespoon chopped Italian parsley
Preparation
Step 1
Heat charcoal or gas grill until hot. Tear a sheet of heavy-duty aluminum foil 60 inches long, and fold in half to double. Place clams, garlic, red pepper flakes and butter or oil in the center. Start to gather up the sides of the foil as you make a pouch. Add wine, leaving ample space inside to steam. Crunch up foil tightly to seal.
Place pouch on grill for 12 to 15 minutes (a few minutes less for mussels) or until clams have opened. You can feel this through the foil. Open the package, being careful not to be burned by steam or to let the liquid run out. If not all the clams have opened, reseal and return to the grill for a few minutes. When clams are done, season to taste with salt and pepper. Divide hot pasta or baguette amoung 4 bowls. Arrange clams atop. Pour broth from the foil packet into a cup and pour over the bowls. Sprinkle with parsley.