Shellfish In Papillote

Course : Seafoods
Serves: 4
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1/3 cup olive oil
1 tablespoon garlic
2 cups tomato puree
1/2 cup white wine
1/2 cup parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/2 pound bay scallops
12 jumbo tiger prawns
12 large clams
12 medium mussel
4 bunch parsley
1/2 pound linguini
1/2 cup butter

Preparation / Directions:

Heat 2 tablespoons oil in a saucepan, over a medium flame add garlic, heat and stir for 2 minutes, until softened add tomato puree, wine, and half of the minced parsley bring to a boil, reduce heat, and simmer for 10 minutes, stirring often season to taste with salt and pepper cut a 15x24-inch sheet of parchment paper for each serving divide scallops, shrimp, clams, mussels, and parsley into even portions place 1 portion onto the center of each parchment sheet (scallops and shrimp in the middle, clams and mussels on the outside) pour the sauce mixture over the shrimp and scallops bring long sides of parchment together and fold to seal fold short sides of parchment under to seal arrange packets onto a baking sheet bake @ 425 degrees for 15-20 minutes, until clams and mussels open meanwhile, cook pasta in boiling-salted water until tender drain well, toss with melted butter, olive oil, and parsley remove packages from oven to individual serving plates immediatley cut open and place noodles into packets serve hot


Nutritional Information:

794 Calories (kcal); 45g Total Fat; (50% calories from fat); 33g Protein; 64g Carbohydrate; 109mg Cholesterol; 1163mg Sodium

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