Little parchment packets of seafood are dramatic crowd-pleasers for each guest to open up at the table. Get ready for the “oohs” and “aahs” as the steam billows out revealing the best of the Island’s ocean bounty atop fresh bucatini, a long, hollow noodle that I frequently keep in stock at Edgartown Meat & Fish Market, North Tisbury Farm & Market, and the Chilmark General Store. Spaghetti or linguine also make viable substitutes. If you use dried pasta, follow the package instructions and cook it until just tender, or “al dente.”
Serves 4
• Parchment paper
• 1 pound fresh white fish (such as cod or halibut), cut into four 4-ounce fillets
• Salt
• Freshly ground black pepper
• 1 cup chopped fresh heirloom tomatoes
• 8 tablespoons butter, cut into ¼-inch cubes
• ¼ cup capers, drained
• 1 shallot, minced
• 3 garlic cloves, thinly sliced
• 1½ pounds littleneck clams (scrubbed and soaked in salt water to remove sand) and/or sea scallops (washed, patted dry, and tendons removed)
• ¾ cup dry white wine
• 12 ounces fresh bucatini
• Extra virgin olive oil
1. Preheat the oven to 475 degrees. Cut out four 12-inch squares and four larger pieces of parchment paper. Lay the squares out on a clean counter. Place one piece of fish in the center of each square. Lightly season with salt and pepper. Evenly sprinkle chopped tomatoes, butter cubes, capers, shallots, and garlic over each fillet.
2. Arrange a few clams and/or scallops around each fillet. Season everything with a little more salt and pepper.
3. Scrunch up the edges of each parchment paper square to make a rough bowl around the seafood. Carefully pour 3 tablespoons of wine into each parchment paper bowl, then quickly gather the edges of the parchment paper up and around the seafood pile, twisting gently to semi-seal the bundle.
4. Place one bundle on top of another large piece of parchment paper. Bring the shorter ends of the large parchment paper piece together up and over the bundle, then fold them together a few times until they make a tight seam against the seafood bundle. Fold the remaining two edges under the seafood bundle to make a well-sealed packet. Repeat with the remaining three bundles.
5. Arrange sealed packets on a rimmed baking sheet and bake until fish is cooked through and clams have opened, about 20 minutes.
6. Meanwhile, bring a large pot of water to a boil. Add fresh pasta and 1 tablespoon salt and cook until just tender, about 2 minutes. Drain and transfer pasta to four individual shallow bowls. Toss with a drizzle of olive oil.
7. Remove baking sheet from oven and carefully transfer packets to individual shallow bowls (either next to the pasta or right on top). Serve and have each guest open their packet, transfer contents (including the sauce that has formed at the bottom of the packet) to their bowl, and toss everything together.
