How to Keep Spaghetti From Falling Through the Grill

Now that I got your attention lets talk about some Great Italian Grilling to start off the

Summer. Unfortunately it does not include grilled spaghetti though spaghetti squash is always an option. This is the time of the year when we abandon the kitchen for the great outdoors. It’s time to get that rustic feeling deep down inside when you grab a piece of meat or fish and throw it on an open flame.

Cooking Italian food in your kitchen is one thing but, cooking Italian food on the grill adds a whole other dimension of flavor. Italian food like many other Mediterranean foods got it’s start on an open flame. Italians from Sicily to Rome grill seafood on a regular basis. So there is no reason why you should not give it a try. It’s simple and uncomplicated just as long as you follow a few easy steps. First make sure your grill is lightly coated with oil before placing any fish on the grill. This will avoid sticking and having your fish fall apart when you try to turn it over. Second make sure your grill is nice and hot before you begin.

Here’s an easy seafood recipe for Grilled Scallops with Vegetables over a nice plate of angel hair pasta for you to start off with. If you feel it’s to much trouble to fire up a grill for a few scallops then by all means throw on a couple of t-bones instead.

Yes you will have to go back into your kitchen to make the pasta and a little aglio e olio sauce but it’s worth it.

  • 8 medium sized sea scallops
  • 5 cloves of garlic, finely chopped
  • 1 tsp of dried oregano
  • 1 small red onion, cut into half inch slices
  • 6 asparagus spears, peeled
  • 1 small zucchini, sliced thin
  • 2 large Portabello mushrooms
  • 3/4 cup of extra virgin olive oil.
  • 2 Tbls of butter
  • Juice of one lemon
  • 1/2 tsp of salt
  • 1/2 tsp of freshly ground black pepper
  • 1 pound of angel hair pasta
  • 1/4 cup of flat leaf parsley, chopped


  • Wash the scallops and blot dry with a paper towel.
  • Place the scallops in a large plastic bag.
  • Pour in 1/4 cup of olive oil, 3 cloves of the chopped garlic, and the oregano and refrigerate for around 4 hours.
  • Remove the scallops and string them on 2 metal skewers.
  • Season with salt and pepper.
  • Brush the vegetables with some of remaining 1/2 cup of oil.
  • Prepare your grill.
  • In the meantime cook the angel hair pasta in 6 quarts of boiling salted water until al dente. Around 5 minutes.
  • Grill the vegetables first.
  • The onions on indirect heat for about 8 to 10 minutes turning once halfway through.
  • The asparagus on direct heat for 6 to 8 minutes turning once halfway through.
  • The zucchini on direct heat for 6 to 8 minutes turning once halfway through.
  • The mushrooms on direct heat 12 to 15 minutes turning once turning once halfway through.
  • Cut the vegetables up into smaller pieces.
  • Grill the scallops on indirect heat for about 3 minutes on each side.
  • Plate the pasta and place the vegetables on top with the scallops.
  • Sauté the rest of the garlic in a small pan in the remaining oil and pour over pasta.
  • Squeeze the lemon all over and garnish with parsley.