Name: Spaghetti en Papillote
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Kosher salt -; 3/4 lb. spaghetti -; 1 tbsp. extra-virgin olive oil -; 2 garlic cloves, sliced -; 2 1/2 c. marinara -; 2 tbsp. heavy cream -; 2 tbsp. dry white wine, such as sauvignon blanc -; 16 large shrimp -; 1/2 lb. salmon, skin off and cut into chunks -; 16 littleneck clams -; Red pepper flakes, chopped fresh parlsey, and grated parmesan, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spaghetti en Papillote

1. Kosher salt -

2. 3/4 lb. spaghetti -

3. 1 tbsp. extra-virgin olive oil -

4. 2 garlic cloves, sliced -

5. 2 1/2 c. marinara -

6. 2 tbsp. heavy cream -

7. 2 tbsp. dry white wine, such as sauvignon blanc -

8. 16 large shrimp -

9. 1/2 lb. salmon, skin off and cut into chunks -

10. 16 littleneck clams -

11. Red pepper flakes, chopped fresh parlsey, and grated parmesan, for serving -

How to cook deliciously - Spaghetti en Papillote

1. Stage

Preheat the oven to 425º. Bring a large pot of salted water to a boil. Cook spaghetti until slightly chewy, about 8 minutes. Drain.

2. Stage

Return the pot to medium heat, add oil and garlic and cook, stirring until just starting to turn golden. Add marinara, heavy cream, and wine; stir to combine. Bring to a simmer and stir in spaghetti. Remove from the heat.

3. Stage

Place a quarter of spaghetti mixture in center of a large sheet of parchment paper. Top with a quarter each of shrimp, clams, and salmon. Close packet and transfer to a rimmed baking sheet. Repeat with 3 additional pieces of parchment and the remaining spaghetti mixture, shrimp, clams, and salmon.

4. Stage

Bake 20 minutes until seafood is cooked through and clams open. Carefully open packet. Top with red pepper flakes, parsley, parmesan and serve.