• 4servings
  • 794calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/3 cup olive oil

  3. 1 tablespoon garlic

  4. 2 cups tomato puree

  5. 1/2 cup white wine

  6. 1/2 cup parsley

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon freshly ground white pepper

  9. 1/2 pound bay scallops

  10. 12 jumbo tiger prawns

  11. 12 large clams

  12. 12 mussel

  13. 4 parsley

  14. 1/2 pound linguini

  15. 1/2 cup butter

Instructions Jump to Ingredients ↑

  1. 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


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