Linguine With Clams En Papillote - cooking recipe

Ingredients

14 oz linguine
1 None large shallot, finely chopped
2 tsp lemon zest
2 tbsp lemon juice
1 cup heavy cream
2 tsp Pernod
4 slices pancetta, chopped
32 None clams, cleaned
1/3 cup fresh parsley leaves, chopped

Preparation

Preheat oven to 400\u00b0F. Cook linguine in boiling salted water until al dente. Drain and rinse under cold water until cooled.
Meanwhile, combine shallot, lemon zest, lemon juice, heavy cream, Pernod and pancetta. Season. Toss with pasta.
Cut out 4 large pieces of parchment paper. Fold each into thirds then open up onto a work surface. Distribute pasta and cream mixture between parchment paper. Top each with 8 clams. Bring edges of paper together over top of pasta and clams and fold together 3 times to create a parcel. Fold each end over 2-3 times, until well sealed. Place parcels on 2 baking trays and bake for 20 mins, or until clams open.
Place parcels on serving plates. Sprinkle with parsley. Serve immediately.