Seafood Spaghetti al Cartoccio
Spaghetti, shrimp, and clams baked together in parchment packets with garlic, white wine, and fresh herbs—table-side drama with minimal cleanup. Serve with crusty bread to soak up the broth.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 8 oz spaghetti
- 8 oz large shrimp, peeled and deveined
- 8 count littleneck clams
- 3 cloves garlic, minced
- ½ cup dry white wine
- 3 tbsp olive oil
- 2 tbsp fresh parsley and lemon zest (for finishing)
Instructions
- 1
Boil spaghetti in salted water until al dente, about 9 minutes. Drain and set aside.
- 2
Cut two pieces of parchment paper (12×16 inches). Place each on a sheet pan. Fold in half lengthwise, then unfold to create a crease.
- 3
Divide cooked spaghetti between parchment halves (left of crease). Top each with half the shrimp, clams, minced garlic, and oil.
- 4
Pour 1/4 cup white wine into each packet. Season with salt and pepper. Fold parchment in half and crimp edges tightly to seal.
- 5
Bake at 425°F for 10 minutes, until parchment puffs and clams open (discard any that stay closed).
- 6
Carefully open packets (steam will escape). Sprinkle with parsley and lemon zest. Serve in packets with crusty bread.
Tools you’ll need
- large pot
- sheet pan
- parchment paper
- knife
- measuring cups and spoons
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