Is there anything more beautiful than a plate of easy seafood pasta? How about serving it in a beautiful parchment paper bag that releases aromatic steam as soon as it’s opened? This is the perfect romantic New Year’s Eve dinner for two that can easily be doubled or tripled if you’re cooking for a crowd. The final result is pure heaven!
You can freeze the harissa butter compound for 1 month.
Skill Level: Easy
Time to Make: 45 minutes (Does not include the time to prepare the harissa compound butter)
INGREDIENTS FOR SHRIMP AND CLAM PASTA
8 ounces fresh spaghetti
10 dry sea scallops
10 littleneck clams
8 Campari tomatoes (or a small box of grape tomatoes)
Salt and pepper to taste
1/3 cup fresh parsley
5 garlic cloves
1/2 cup dry white wine
4 thin slices of harissa compound butter
2 24-inch pieces of parchment paper
Prepare Ingredients: Preheat oven to 425ºF. Prepare the harissa compound butter according to the recipe instructions. Note: If you don’t have time to freeze for two hours, you can simply refrigerate what you need for the recipe. Bring a large pot of salted water to a boil and cook the pasta until slightly under al dente, about 2 minutes for fresh pasta or about 8 minutes for dry pasta. Drain and set aside. Pat the scallops dry, remove the muscle, and season with salt and pepper. Rinse and scrub the clams. Cut the tomatoes in half. Mince the parsley leaves. Mince the garlic. Juice and zest the lemon.
Char the Tomatoes: Heat 2 tablespoons of olive oil over medium high heat until very hot and almost smoking. Add the tomatoes, cut side down, and cook for 4-5 minutes without moving until charred. Transfer the tomatoes to a bowl and mash lightly with a fork. Stir in the parsley and season with salt and pepper. Set aside. Wipe out the skillet.
Cook the Clams: Heat another tablespoon of olive oil in the skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the white wine and the clams. Cover and cook for 5 minutes or until the clams have opened. Remove the clams from the skillet and transfer to a small bowl. Add the lemon juice and zest to the skillet. Add the pasta and the charred tomatoes and toss to coat.
Prepare the Bags: Divide the pasta, clams and raw scallops between the two pieces of parchment paper (making sure you place the ingredients in the middle of the piece of parchment). Arrange two slices of the harissa butter on top of each sack. Starting in one corner, fold one side of the parchment paper over the other and work your way up to the opposite corner, rolling the parchment paper as you go so you end up with a sealed bag. Alternatively, you can cut the parchment paper into large squares and fold each corner into a sack and tie together with kitchen twine. Transfer the bags to a baking sheet and bake for 8-10 minutes or until the scallops are cooked through.
To Serve: Serve the parchment paper bags on plates immediately, allowing your guests to open the bag (by unrolling or by cutting the top open with a knife). Enjoy with white wine!