From Man Eating Bugs: The Art and Science of Eating Insects, by Peter Menzel and Faith D'Alusio.
Boil water; add safflower oil, salt, marjoram, thyme, bay leaves, and onion. Add spaghetti. Drain when done. Melt butter in saute pan. Add spaghetti. Salt and pepper to taste. Mix basil, parsley, ricotta, oil, and chopped pine nuts with the spaghetti. Heat but do not boil. Top with mealworms and whole pine nuts.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.