Seafood Bucatini Cooked In Paper
June 18, 2016
"The DH was given this recipe from one of his work mates after he cooked it up in the work kitchen and the DH was interested in it more for me than himself and I would certainly give it a go but may need to use mussels in place of the clams as the mussels are more readily available and the clams I can only get frozen and in a 1 kilogram packet."
- Serving Size: 1 (515.3 g)
- Calories 972.4
- Total Fat - 34.3 g
- Saturated Fat - 5 g
- Cholesterol - 95.9 mg
- Sodium - 993.8 mg
- Total Carbohydrate - 107.9 g
- Dietary Fiber - 14.6 g
- Sugars - 1.7 g
- Protein - 58 g
- Calcium - 139.1 mg
- Iron - 4.7 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.4 mg
Preheat oven to 200C.
Combine garlic, anchovies, chilli, tomatoes, olives, wine and oil in a large bowl and set aside to allow the flavours to develop.
Meanwhile, cook pasta in a large saucepan of boiling water for half the cooking time given on the packet (it will be cooked through when baked), drain and then refresh under cold water and then add to tomato mixture and toss to coat.
Cut 8, 30cm x 40cm sheets of baking paper.
Place one sheet horizontally in a large shallow bowl, then place a second sheet vertically over the top.
Spoon a quarter of the pasta mixture in the centre, then tuck a quarter each of the clams and fish into the pasta.
Gather the paper edges together and tie with string to form a tightly closed bag, then transfer to an oven tray and then repeat with remaining baking paper, pasta mixture and seafood.
Bake bags on the lowest shelf in the oven for 25 minutes or until clams open and fish is just cooked (untie one bag to check; re-tie and return to oven if not cooked).
Place on plates and open the bags and drizzle seafood mixture with extra oil and scatter with basil to serve.
Tips & Variations
No special items needed.