Linguine With Clams En Papillote

• 14 oz linguine
• 1 None large shallot, finely chopped
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1 cup heavy cream
• 2 tsp Pernod
• 4 slices pancetta, chopped
• 32 None clams, cleaned
• 1/3 cup fresh parsley leaves, chopped

1. Preheat oven to 400u0b0F. Cook linguine in boiling salted water until al dente. Drain and rinse under cold water until cooled.
2. Meanwhile, combine shallot, lemon zest, lemon juice, heavy cream, Pernod and pancetta. Season. Toss with pasta.
3. Cut out 4 large pieces of parchment paper. Fold each into thirds then open up onto a work surface. Distribute pasta and cream mixture between parchment paper. Top each with 8 clams. Bring edges of paper together over top of pasta and clams and fold together 3 times to create a parcel. Fold each end over 2-3 times, until well sealed. Place parcels on 2 baking trays and bake for 20 mins, or until clams open.
4. Place parcels on serving plates. Sprinkle with parsley. Serve immediately.

linguine, shallot, lemon zest, lemon juice, heavy cream, pancetta, clams, parsley

Taken from recipes-plus.com/api/v2.0/recipes/27053 (may not work)