Bon Appetit/July 2003

Grilled Clams with Spaghetti, Prosciutto, and Mixed Greens
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup extra-virgin olive oil 4 garlic cloves, chopped 3/4 teaspoon dried crushed red pepper
8 large leaves mustard greens, stems cut from leaves and discarded, leaves coarsely torn 4 large leaves Swiss chard, stems cut from leaves and discarded, leaves coarsely torn 4 large leaves collard greens, stems cut from leaves and discarded, leaves coarsely torn
1/2 pound thinly sliced prosciutto 40 large littleneck clams (about 8-3/4 pounds), scrubbed 1 pound spaghetti
1 lemon, halved 1/2 cup chopped fresh parsley



1 Heat oil in heavy large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant, about 30 seconds. Add mustard greens, chard, and collard greens and toss until beginning to wilt, about 2 minutes. Remove from heat.
2 Prepare barbecue (medium-high heat). Grill prosciutto until beginning to crisp, about 1 minute per side. Transfer prosciutto to plate. Tear each slice lengthwise into 1-inch-wide strips; add to pot with greens. Grill clams in batches, if necessary, until each opens, about 6 minutes (discard any clams that do not open). Transfer clams from grill to pot.
3 Meanwhile, cook spaghetti in another large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 2 cups pasta cooking water. Add pasta to pot with greens, prosciutto, and clams. Squeeze juice from 1 lemon half over. Add parsley. Toss over medium-high until heated through, adding reserved pasta cooking water by 1/2 cupfuls if dry. Season with salt and pepper and more lemon juice, if desired. Transfer pasta mixture to large shallow bowl and serve.

Back