Recipe

Linguine with clams en papillote

Jul 27, 2013 2:00pm
  • 25 mins preparation
  • 30 mins cooking
  • Serves 5
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Ingredients

Linguine with clams en papillote
  • 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

Linguine with clams en papillote
  • 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.

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