Grilled Clams w/ Veggies -n- Linguini

By Gigirox

Ingredients

• 1 cup asparagus tips
• 1 1/2 Tb evoo
• 1/2 Tb shallots minced
• 20 oz clams grilled
• 3 cloves garlic minced
• 3 cups shiitake mushrooms- stems removed, cut in half
• 1 tsp black pepper
• 1 spaghetti squash baked

Preparation

Step 1

-Preheat grill to high heat.
-In a frying pan, heat 1 tablespoon of olive oil over medium heat.
-Sauté garlic and shallot in olive oil until translucent.
-Add asparagus and continue to sauté for one minute.
-Add mushrooms, drizzle with 1/2 tablespoon olive oil.
-Sprinkle with salt and pepper, and continue to sauté for 5–7 minutes or until mushrooms are soft.
-Remove mushrooms and asparagus from heat.
-Add baked spaghetti squash to the frying pan and toss with the mushrooms and asparagus.
-Place clams on a hot grill, and cook until the clams pop open.
-Remove clams from the grill once they open.
-Place the squash, mushrooms, and asparagus mixture in a bowl.
-Top with clams, and serve.