If you are fortunate enough to have a burner attached to your grill you can cook and serve this entire meal outdoors. This dish takes less than 30 minutes to prepare, making it great for weeknight dinners. You can prepare the chimichurri up to 2 days in advance, grill the clams while the pasta cooks, then toss it all together! You could shell the clams and then toss them with the pasta for any squeamish guests but I love look of the shells right on the plate.
This recipe can easily feed 4 and up to 6 people when part of a larger menu.
Spaghetti with Grilled Clams and Chimichurri
serves 4 to 6
Ingredients
Kosher salt
1 pound dried spaghetti
1 batch Grilled Clams
1 batch Simple Chimichurri
Heat a large pot of heavily salted water over high heat until boiling. Cook pasta according to package directions (I like to cook it until al dente). Drain well.
In a large bowl toss spaghetti with Simple Chimichurri. Add the Grilled Clams and any juices released during cooking. Transfer to a large platter and serve.