Seafood bucatini cooked in paper

Seafood bucatini cooked in paper
  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Cooked in paper long and hollow, bucatini is similar to spaghetti. Cooking in paper is a perfect technique for these ingredients; as the dish bakes, the pasta absorbs the flavour of the seafood, which also adds richness and aroma to the sauce.

Featured in
Spaghetti recipes, Winter recipes


  • 2 cloves garlic, thinly sliced
  • 2 anchovy fillets, finely chopped
  • 1/2 long red chilli, seeded, finely chopped
  • 250g grape tomatoes or small cherry tomatoes, halved
  • 100g Sicilian green olives
  • 80ml (1/3 cup) dry white wine
  • 125ml (1/2 cup) extra virgin olive oil, plus extra, to serve
  • 500g bucatini or spaghetti
  • 600g clams, soaked in cold water for 15 minutes
  • 400g snapper fillets, skinned, pin-boned, cut into 5cm pieces
  • Basil or flat-leaf parsley, to serve


  • Step 1
    Preheat oven to 220°C. Combine garlic, anchovies, chilli, tomatoes, olives, wine and oil in a large bowl. Set aside to allow the flavours to develop.
  • Step 2
    Meanwhile, cook pasta in a large saucepan of boiling salted water for half the cooking time given on the packet (it will be cooked through when baked). Drain, then refresh under cold water. Add to tomato mixture and toss to coat.
  • Step 3
    Cut 8 x 30cm x 40cm sheets of baking paper. Place one sheet horizontally in a large shallow bowl, then place a second sheet vertically over the top. Spoon a quarter of the pasta mixture in the centre, then tuck a quarter each of the clams and fish into the pasta. Gather paper edges together and tie with string to form a tightly closed bag, then transfer to an oven tray. Repeat with remaining baking paper, pasta mixture and seafood.
  • Step 4
    Bake bags on the lowest shelf in the oven for 25 minutes or until clams open and fish is just cooked (untie one bag to check; re-tie and return to oven if not cooked). Place on plates and open the bags. Drizzle seafood mixture with extra oil and scatter with basil to serve.


  • 3854 kj


  • 37g

    Fat Total

  • 6g

    Saturated Fat

  • 7g


  • 42g


  • 80mg


  • 739.88mg


  • 10g

    Carbs (sugar)

  • 100g

    Carbs (total)

All nutrition values are per serve


You will need kitchen string for this recipe.

  • Author: Sophia Young
  • Image credit: Chris Chen
  • Publication: MasterChef



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