Name: Linguine with clams en papillote
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5
Ingredients: salt; 400 gram linguine; 1 large (or 2 medium) eschalots, chopped finely; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1 cup double cream; 1 1/2 tablespoon pernod; 4 slice pancetta, chopped; sea salt and cracked black pepper; 32 clams, cleaned thoroughly; 1/2 bunch parsley, chopped

Ingredients

salt

400 gram linguine

1 large (or 2 medium) eschalots, chopped finely

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1 cup double cream

1 1/2 tablespoon pernod

4 slice pancetta, chopped

sea salt and cracked black pepper

32 clams, cleaned thoroughly

1/2 bunch parsley, chopped

Method

1.Preheat oven to 200°C (180°C fan-forced). Bring saucepan of salted water to boil. Cook linguine 3 minutes less than packet directions, until softened but not fully cooked. Drain well and rinse under cold water.

2.Place eschalot, lemon zest and juice, cream, pernod and pancetta in bowl. Season and stir to combine. Fold lengths of baking paper into thirds, then open up on a work surface.

3.Place 1/4 of pasta in centre of one length of baking paper. Pour over 1/4 of cream mixture and top with 8 clams.

4.Bring edges of outer thirds of paper together over top of pasta and clams and fold together three times, flattening fold firmly, to create a parcel. Fold each end over two or three times to seal well. Repeat.

5.Place parcels on two baking trays and bake for 20 minutes, until shells open (you can see this through the baking paper).

6.Place parcels on serving plates. Scatter with parsley and stir through.

Women's Weekly Food