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Spaghetti on the Grill -- Without the Mess

Have you ever thought of cooking spaghetti on the grill?

John DeLucie, executive chef of the Waverly Inn in New York, and author of "The Hunger," explained on "The Early Show" Friday just how it's done.

DeLucie recommends pairing this dish with a Rioja La Rioja Alta Grand Reserva '904' Spain wine. The layers of complex flavors in the Rioja, he says, amp up a great simple summer dish. The wine isn't too heavy, and allows the dish to take center stage.

Arugula Salad

1 bunch arugula (preferable organic)
1 red onion sliced fairly thick
Hunk of parmesan

1 part lemon juice
2 parts olive oil
1 part water
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1 teaspoon minced basil
1 teaspoon minced parsley
Salt and pepper to taste

Put all ingredients in jar, close tightly and shake

Take sliced onion and with a brush paint them with olive oil and salt and pepper slices. Place on grill cooking approximately 2 minutes on each side until the onions are tender, set aside to cool. In a porcelain or glass bowl place the arugula and onion slices, toss with vinaigrette. Grate parmesan over the top.

Fire-Roasted Tomatoes over Spaghetti

12 Beef steak tomatoes, from a farm stand or your own garden (supermarket mealy tomatoes ones will not work for this recipe)
1 Bunch of basil same as above torn with your hands into smallish pieces
1 pound dry spaghetti-the best you can find
1 small clove of garlic crushed then minced
Kosher salt
Fresh ground pepper
Extra virgin Olive oil

Cut the tomatoes in half and gently squeeze out the seeds.

Put the tomato halves in a large mixing bowl and toss with olive oil to coat, half the basil, garlic, salt and pepper.

Once the embers on the fire are golden put a pot of well salted water on the grill and cover until it comes to the boil.

Place the tomatoes cut side up on the grill until their skins begin to blister. The liquid on the inside of the tomatoes will begin to simmer. They will be soft and charred and smoky

Remove the tomatoes from the grill and allow to cool for a moment. You can chop them by hand for a preferred result, albeit more messy, or put them in the blender or food processor and pulse lightly

Check for seasoning; add more salt, pepper, basil and olive oil to taste.

Drain the spaghetti toss with grilled tomato sauce.

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