How to make seafood linguine in a parcel

Not on holidays in Puglia, Umbria or Sicily right now? No, me neither. To assuage those feelings of jealousy try whipping up this seafood linguine which you finish in the oven in individual foil parcels. This rustic dish is a staple in Italy but the parcel adds a little theatre and also seals in all those seafood juices and aromas. If you can get your hands on it, it works really well with jet black squid ink pasta as well. I couldn’t so had to make do with standard linguine this time. There is no need to be too prescriptive about the seafood you use, whatever is good at the fishmongers will work well. Pour a glass of dry, white wine, open up the foil package and you could almost be eating by the sea in Italy.

Opening up the seafood linguine parcel
200g mussels
200g clams
200g salmon fillet
1 squid, cleaned and sliced
1 tbsp olive oil
1tsp dried oregano
2 cloves garlic, finely chopped
250g can of chopped tomatoes
1 tbsp fresh basil, chopped
Cooking the seafood on a griddle pan
1. Preheat the oven to 220C.
2. Scrub the shellfish under running water and pull beards and any dirt from the mussels. discard any that are broken or do not shut sharply when tapped.
3. Cook the linguine in a large pot of boiling water until al dente or until it just starts to feel soft to the tooth when you bite it. Drain the pasta.
4. Heat a griddle pan until it is very hot (or cook on the BBQ) and quickly cook the salmon and squid until almost ready. Make sure you do not cook them fully as they will cook further in the oven. Break the salmon into pieces.
5. Heat the olive oil in a frying pan over a low heat and add the garlic and oregano until browned. Add the mussels and clams and cook for 5 mins or until they open. Discard any that do not open.
6. Add the tomatoes, pasta, squid and salmon to the mussels and clams. Season with salt and pepper and stir in the basil. Cook for another 5 mins.
7. Divide into two foil parcels and make sure the parcels are sealed sot hat the seafood and pasta does not dry out. Bake in the oven for 5 mins. Serve immediately.
Parcels ready to go in the oven
If you liked reading this you might be interested in this recipe for Japanese style miso salmon or this one for shell baked scallops.


  1. Reminds me of La Barca near Waterloo where I had seafood spaghetti in a bag.

  2. It’d be even better if it was in paper bag rather than foil. I sometimes order this in an old school Italian restaurant I regularly visit.

  3. That linguine looks like tagliatelle! Lovely stuff.

  4. What a clever way of cooking. Ideal for dinner parties when all you want to do is mingle with guests! 😀

  5. Yum! This looks fantastic – what a great idea to make the seafood in the parcel. I so with I were i Italy…

  6. Jonathan – there is something quite fun about the different presentation

    Mr Noodles – yes I might have to experiment with paper bag v foil

    Lizzie – Thanks

    Lorraine – yes means you can leave it to “finish off” at the last second

    Katie – me too…

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