Serious Eats: Recipes

Marc Vetri's Spaghetti in Parchment with Clams and Scallions

[Photograph: Kelly Campbell]

As always with our Cook the Book feature, we have five (5) copies of Rustic Italian Food to give away this week.

There's a certain drama that surrounds cooking en papillote. Unwrapping the parchment paper that holds your meal adds an air of excitement, something not too dissimilar to opening a gift. And that's precisely what's so appealing about Marc Vetri's Spaghetti in Parchment with Clams and Scallions from Rustic Italian Food.

In this recipe the pasta is cooked until very al dente, tossed with clams steamed with white wine, scallions, and chile flakes, and neatly wrapped into individual packages. Finished in the oven, the pasta within the parchment has a chance to really soak up that wonderful clam sauce, steaming together and allowing the flavors to meld beautifully.

Why you should make this: Dramatic presentation aside, baking the pasta in parchment allows the winey, clammy sauce to really soak into the pasta. And when you dig into your individual pasta packet, it's worth it alone for the incredible aroma.

Next time we might think about: We're loving the baking pasta in parchment technique and looking forward to try it out with different pasta-sauce combos.

Reprinted with permission from Rustic Italian Food by Marc Vetri, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Available wherever books are sold. All Rights Reserved.

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