Grilled Clams with Spaghetti, Prosciutto, and Mixed Greens Recipe

Name: Grilled Clams with Spaghetti, Prosciutto, and Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Add garlic and crushed red pepper and stir until fragrant, about 30 seconds.
3
Add mustard greens, chard, and collard greens and toss until beginning to wilt, about 2 minutes.
4
Remove from heat.
5
(Can be prepared 2 hours ahead.
6
Let stand at room temperature.)
7
Prepare barbecue (medium-high heat).
8
Grill prosciutto until beginning to crisp, about 1 minute per side.
9
Transfer prosciutto to plate.
10
Tear each slice lengthwise into 1-inch-wide strips; add to pot with greens.
11
Grill clams in batches, if necessary, until each opens, about 6 minutes (discard any clams that do not open).
12
Transfer clams from grill to pot.
13
Meanwhile, cook spaghetti in another large pot of boiling salted water until just tender but still firm to bite.
14
Drain, reserving 2 cups pasta cooking water.
15
Add pasta to pot with greens, prosciutto, and clams.
16
Squeeze juice from 1 lemon half over.
17
Add parsley.
18
Toss over medium-high heat until heated through, adding reserved pasta cooking water by 1/2 cupfuls if dry.
19
Season with salt and pepper and more lemon juice, if desired.
20
Transfer pasta mixture to large shallow bowl and serve.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Clams with Spaghetti, Prosciutto, and Mixed Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Clams with Spaghetti, Prosciutto, and Mixed Greens

How did you like this recipe?

Frequently Asked Questions