COOKING COMPANION


SEAFOOD LINGUINE IN A PARCEL


SERVES 4 400g clams, cleaned and soaked 300g mussels 2 tbsp olive oil 3 garlic cloves, peeled Pinch of dried oregano 350g dried linguine 400g tin of chopped tomatoes 1 tbsp chopped basil


Salt and freshly ground black pepper


1 Scrub the shellfish separately under cold running water and pull off the ‘beards’ from the mussels. Discard any with damaged shells, and any that do not shut when sharply tapped.


2 Heat 1 tbsp of the oil in a frying pan, add 1 garlic clove and the oregano. Add the clams and cook over medium–high heat for 3-5 minutes, until the shells have opened. Remove the pan from the heat and discard any clams that


remain shut.


3 Put the mussels into a medium pan, pour in 150ml water, cover, and bring to a boil over high heat. Cook, shaking the pan occasionally, for 3-5 minutes, until the shells have opened. Remove the pan from the heat and discard any mussels that remain shut.


4 Lift out the clams and mussels from the pans, reserving 1 tbsp of the clam cooking juices. Remove most of the clams and mussels from the shells and set aside.


5 Preheat the oven to 220C/Gas 7. Cook the linguine in a large pan of salted, boiling water for 8–10 minutes until tender but still firm to the bite, and then drain.


6 Heat the remaining oil in a medium pan. Add the remaining garlic and cook, stirring frequently for a few minutes until golden brown, then remove and discard. Add the tomatoes, linguine, shellfish, chopped basil, and


reserved cooking juices, and season with salt and pepper. Mix well, then spoon the mixture into the middle of a large sheet of aluminium foil. Fold the foil


Cooks Tip


Steaming food inside a sealed parcel enhances the flavours. With this dish, the pasta absorbs the sauce and becomes infused with the taste of seafood. When cooking the pasta, it needs to be very al dente—preferably under cooked—as it will continue to cook in the parcel while it is in the oven.


over and seal the edges. Put the package on a baking sheet and bake for 5 minutes. Serve immediately.


The Silver Spoon Classic, published by Phaidon


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