Description
From Heather Christo.
Ingredients
- 8 ounces, weight Linguini Noodles (I Used Gluten-free Pasta)
- 3 Tablespoons Olive Oil
- 2 cloves Garlic, Thinly Sliced
- 1 Red Fresno Chili, Thinly Sliced
- ½ pounds Clams
- ½ pounds Mussels
- ½ pounds Shrimp, Peeled And Deveined
- 1 cup Cherry Tomatoes
- ½ cups White Wine
- ½ teaspoons Red Pepper Flakes
- ⅓ cups Flatleaf Parsley, Finely Chopped
- ¼ cups Chives, Finely Minced
- 1 Lemon, Zest Only
Preparation
Preheat oven to 400ºF. Cut a large sheet of parchment paper for each serving, enough to hold the pasta and seafood with sides that can com up to easily cover the contents.
Bring a large pot of salted water to a boil. Add pasta and cook about 1 or 2 minutes less than directed on the package. Pasta should be just shy of al dente and still chewy. Drain, reserving 2 cups of the pasta water. If using gluten-free pasta, briefly rinse pasta to prevent it from getting gummy.
Meanwhile, in a large pan over medium-low heat, add olive oil, chili, and garlic. Sauté until golden but not burned, about 2–3 minutes. Add seafood and tomatoes, toss everything together. Add wine, red pepper flakes, and 1/4 cup reserved pasta water. Stir and cover. Cook, shaking the pan (or stirring occasionally), for about 5–7 minutes, until clams and mussels have opened and shrimp are pink. Remove lid and add parsley, chives, and lemon zest. Add pasta and toss well to coat. (If you need to loosen the sauce a bit, add a little extra pasta water.) Season to taste with kosher salt.
Divide pasta and seafood between prepared parchment sheets, placing it in the center. Seal the packets by gathering the paper up around the pasta, pinching and scrunching the edges together as you work around the paper, making sure the seam is on top. When they are sealed into neat little packets, gently place on a sheet pan.
Bake packets for 5 minutes. Serve the packets immediately! You want your guest(s) to unwrap the packet on the plate and get that first waft of steam. Enjoy!
If desired, serve with an extra drizzle of olive oil and some fresh parsley and chives.
