Linguine with clams in papillote

Yield: 1 Servings

Measure Ingredient
4 ounces Linguine; cooked al dente, drained
8 \N Manilla clams or other small clams; scrubbed well
3 \N Garlic cloves; chopped
1 tablespoon Parsley; chopped
1 tablespoon Grated Parmesan cheese
¼ cup White wine
¼ cup Clam juice
\N \N Salt and pepper

Preheat oven to 350 degrees. On a baking sheet layer linguine in center of parchment paper. Top with clams, sprinkle with garlic, parsley and Parmesan. Pour the wine and clam juice over and season to taste with salt and pepper. Gather up parchment paper on all sides and tie top firmly with string. Bake for 15 minutes, until paper is puffed and lightly browned.

Carefully transfer package to a shallow bowl. Cut open at the table.

Yield: 1 to 2 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to recipelu-digest Volume 01 Number 578 by molony <molony@...> on Jan 22, 1998

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