1 Packet Linguine or Spaghetti
16 – 20 Large Peeled Shrimp, tail intact
16 - Clams
12 Medium Size Fresh Scallops
Small Roma Tomatoes, halved
2 Cloves Garlic, thinly sliced or chopped
1 Small Bunch Fresh Basil Leaves, torn
1 Small Bunch Italian Flat Leave Parsley, chopped
1 Cup White Wine, divided
4 Tbsp Unsalted Butter, divided
Extra Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper
Lemon Wedges

Parchment Paper
Kitchen Strings

Preheat the oven to 375˚F.

Bring a large pot of salted water to a boil. Add the pasta and cook according to the packaging's instructions, or until al dente. (Drain well)

Use 2 large pieces of parchment papers for each serving. Place the papers on a large bowl. Divide the pasta into equal portions (4 portions). Top the pasta with seafood, tomatoes, garlic, basil leaves, white wine, butter, and season with sea salt and black pepper. Wrap the paper up and tie it with kitchen strings.

Place the bags on a baking tray and bake for about 20 minutes, or until the seafood are fully cooked. To serve, cut the kitchen strings, open the paper bag, drizzle some olive oil and garnish the seafood pasta with parsley and lemon wedges. Serve immediately.

This is also great with out the pasta.