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Seafood Pasta In Paper Bag


Have you ever tried cooking your favorite meals in a paper bag? If you haven’t, I suggest you give it a try. It’s convenient, less cleaning, and you will be pleasantly surprised how delicious the food will turn out … just as great! Today, I am sharing one of my easy seafood pasta recipe that’s cooked In paper bag. There’s no fuss here, just cook the pasta according to the packaging’s instructions, or until al dente. Then, arrange them in a parchment paper, toss in all the ingredients, wrap it up, and tie it with kitchen strings. Place it in the oven for about 20 minutes and you have a bag of delicious seafood pasta waiting to be enjoyed. Yum!



Seafood Pasta In Paper Bag
(Printable Recipe)

Ingredients

1 Packet (about 450 g) Linguine or Spaghetti
16 – 20 Large Peeled Prawns, tail intact
700 – 800g Clams
12 Medium Size Fresh Scallops
250 g Small Roma Tomatoes, halved
2 Cloves Garlic, thinly sliced or chopped
1 Small Bunch Fresh Basil Leaves, torn
1 Small Bunch Italian Flat Leave Parsley, chopped
1 Cup White Wine, divided
4 Tbsp Unsalted Butter, divided
Extra Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper
Lemon Wedges

Parchment Paper
Kitchen Strings

Method

Preheat the oven to 375˚F.

Bring a large pot of salted water to a boil. Add the pasta and cook according to the packaging's instructions, or until al dente. (Drain well)

Use 2 large pieces of parchment papers for each serving. Place the papers on a large bowl. Divide the pasta into equal portions (4 portions). Top the pasta with seafood, tomatoes, garlic, basil leaves, white wine, butter, and season with sea salt and black pepper. Wrap the paper up and tie it with kitchen strings.

Place the bags on a baking tray and bake for about 20 minutes, or until the seafood are fully cooked. To serve, cut the kitchen strings, open the paper bag, drizzle some olive oil and garnish the seafood pasta with parsley and lemon wedges. Serve immediately.

Comments

  1. I'll try this for BBQ, but I need to wrap it the paper bag in an aluminium bag first.

    ReplyDelete
  2. Oh, I've never heard of doing this before! I'd love to, it seems there would be a ton less dishes. The parchment doesn't get soggy and rip?

    ReplyDelete
  3. Love this method as it seals in all the flavors and moisture.

    ReplyDelete
  4. I love that cooking method. Great recipe.

    ReplyDelete
  5. Oh, you had me at the title. Sounds so so good! And looks delicious too. Thanks for a great post - I just bookmarked the recipe!

    ReplyDelete
  6. How interesting. I have cooked fish en papillotte whic is tehnically just in a bag and it tastes wonderful but nevr thought to do it with pasta. How fun! Looks sensational.

    ReplyDelete
  7. This is delicious..and I love coooking food in papilotte :) Thanks, I am going to try this:)

    ReplyDelete
  8. Turns out, this is the blog that id wished to follow :)
    Your pictures and recipes had me so caught up, I dint realize the comments down below.
    Well, hoping to cook some great stuff through here.

    ReplyDelete
  9. Yum! I eat pasta for practically every meal :) My favorite fall pasta dish, though, is this pumpkin and goat cheese lasagna! I made it once and I've been hooked ever since!

    ReplyDelete

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