Vongole Al Cartoccio Clams Cooked In Foil Recipes

Steps:

• Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
• Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Divide the mushrooms, garlic, mint leaves into 4 equal portions.
• Take 2 sheets of aluminum foil and place them on top of each other to create a sturdier base. Lift all 4 sides up to create a container. Place once portion each mushrooms, garlic, and mint leaves in the center. Drizzle with a 1/4 of the extra-virgin olive oil and white wine. Season with salt and pepper. Grab all the sides of the aluminum foil and tightly seal them closed, to prevent the steam from escaping.
• Repeat the above process 3 more times to create 4 individual servings. Place the packages in the oven for approximately 15 to 20 minutes. Serve the sealed aluminum foil packages immediately. Allow each guest to open their own individual packages to experience all the aromas contained.