Linguine With Clams En Papillote – a delicious recipe with linguine, shallot, lemon zest, lemon juice, heavy cream, pancetta. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 400u00b0F. Cook linguine in boiling salted water until al dente. Drain and rinse under cold water until cooled.
2
Meanwhile, combine shallot, lemon zest, lemon juice, heavy cream, Pernod and pancetta. Season. Toss with pasta.
3
Cut out 4 large pieces of parchment paper. Fold each into thirds then open up onto a work surface. Distribute pasta and cream mixture between parchment paper. Top each with 8 clams. Bring edges of paper together over top of pasta and clams and fold together 3 times to create a parcel. Fold each end over 2-3 times, until well sealed. Place parcels on 2 baking trays and bake for 20 mins, or until clams open.
4
Place parcels on serving plates. Sprinkle with parsley. Serve immediately.
215
kcal
Calories
22
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 14 oz linguine, 1 None large shallot, finely chopped, 2 tsp lemon zest, 2 tbsp lemon juice, and more.
Yes, Linguine With Clams En Papillote falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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