Grilled clams with green onions and cucumber

Ingredients:

• 36 small clams, thoroughly cleaned of sand
• 3 tbsp. l. olive oil
• 3 large cloves of garlic, peeled and coarsely grated
• 1 teaspoon ground dried ginger
• 3 tbsp pine nuts, lightly crushed with the flat side of a knife
• 1 large greenhouse cucumber, wash, dry and cut into 1.2 cm cubes.
• 1 teaspoon chili pepper flakes
• 2 teaspoons of sugar
• 1 tbsp red wine vinegar
• 1 large bunch green onions, thinly sliced ​​with the white part
• Juice of 1-2 lemons, depending on taste preferences

Preparation:

1. Heat grill to high heat.
2. Cooking garlicHeat 1 tablespoon olive oil in a small skillet over medium heat. When hot, add the garlic and ginger. Season with a little salt and cook, stirring constantly, for 1-2 minutes, until golden brown. Transfer to a medium bowl to cool. Stir in the pine nuts.
3. In a large bowl, combine the remaining 2 tablespoons of olive oil with the cucumber and chili flakes. Toss to coat the cucumbers. Season lightly with salt. Sprinkle with sugar, green onions, and vinegar, and toss to combine. Mix in the garlic-nut mixture.
4. Cooking and serving shellfishPlace the clams on the grill in a single layer. Have tongs and a large plate ready. The shells will begin to open after 3 minutes, which should take about 10 minutes. Then, using tongs, transfer them from the grill to a plate.
5. When the shells open completely, squeeze some lemon juice over them and scatter the cucumber and pine nut mixture around them. Try to get the mixture inside the shells too. It's incredibly delicious when you bite into the shell and immediately experience all the other flavors. Serve hot.