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1
Cut four sheets of parchment paper into 13 X 22- inch pieces and set aside.
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2
Rinse the clams, place them in a large saute pan, add the 1 cup of wine, cover the pan, and cook over medium heat just until the clams open.
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3
Remove them with a slotted spoon to a bowl.
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4
Discard any clams that do not open.
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5
Strain the cooking liquid through damp cheesecloth into a bowl; reserve 1 cup of it, and set it aside.
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6
Shuck the clams, leaving eight in their shells.
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7
Set aside.
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8
Heat the olive oil in a saute pan over medium heat.
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9
Cook the scallions and fennel, stirring, until the fennel softens; stir in the diced jalapeno and garlic and cook, stirring occasionally, until the garlic softens but does not brown.
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10
Stir in the tomatoes, salt, and pepper and cook for 1 minute.
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11
Add the reserved cooking liquid and the 1/2 cup wine.
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12
Stir once or twice, reduce the heat to low, and let the sauce cook, uncovered, for about 5 minutes.
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13
Turn off the heat and stir in the parsley, lemon juice, and shucked clams.
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14
Cover the pan and keep warm while the spaghetti cooks.
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15
Preheat the oven to 375F.
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16
Cook the pasta following the directions on the package.
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17
Drain the pasta and add it to the pan with the clams; toss well to distribute the sauce.
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18
Divide the mixture among the parchment papers, mounding it in the center of each sheet.
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19
Place two of the remaining clams in the shells on top of each sheet.
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20
Bring the corners of the parchment paper up and twist them in the center to form a bundle.
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21
Tie each with kitchen string.
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22
Place the bundles on a cookie sheet and cook for 10 minutes.
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23
Transfer each bundle to four individual shallow soup bowls and serve immediately, allowing each person to open his or her own bundle.
