Seafood In Parchment Packets
|Olive oil||6 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Canned tomato puree||15 Ounce (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Drained capers||2 Tablespoon|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Sea scallops||1⁄2 Pound, rinsed, drained, and cut crosswise into 1/2 inch thick slices|
|Shrimp||12 Large, peeled and deveined (35 Per Pound)|
|Clams in shells||12 , scrubbed (2 Inch Size, Suitable For Steaming)|
|Mussels in shells||12 , scrubbed and beards pulled off (2 1/2 Inch Size)|
|Linguine||1⁄2 Pound (Fresh / Dry)|
In a 2- to 3-quart pan, stir 2 tablespoons oil and garlic over medium-high heat until garlic is soft.
Add tomato puree, wine, capers, and 1/4 cup chopped pars ley.
Simmer, uncovered, until sauce thickens slightly, about 10 minutes.
Add salt and pepper to taste.
Cut 4 sheets cooking parchment, each 15 by 24 inches.
Lay 1/2 of scallops and shrimp in center of each paper, then flank with 1/2 of clams and mussels.
Pour 1/2 of the tomato sauce over each portion of scallops and shrimp; top each with a parsley sprig.
To seal each packet, bring together short ends of paper and fold over 1 inch twice, then fold under ends 2 or 3 times and tuck under seafood.
Transfer packets to 12- by 15-inch baking sheets.
Bake in a 425° oven until clams and mussels pop open, about 15 minutes (open 1 end of packet to check; reseal if not done and continue baking).
If using 1 oven, switch pan positions halfway.Meanwhile, cook linguine in a 5- to 6-quart pan in about 3 quarts boiling water until just barely tender to bite, 3 to 4 minutes for fresh pasta, about 8 minutes for dry pasta.
Drain noodles and place in a warm serving bowl.
Add remaining 1/2 cup olive oil and chopped parsley; mix lightly.
Transfer packets, seam sides up, to 4 dinner plates.
At the table, open each packet, folding back parchment and tucking excess under.
Add about 1/2 of the noodles to each packet alongside seafood.