2 garlic cloves, sliced 2 1/2 c. marinara 2 tbsp. heavy cream 2 tbsp. dry white wine, such as sauvignon blanc 16 large shrimp 1/2 lb. salmon, skin off and cut into chunks 16 littleneck clams Red pepper flakes, chopped fresh parsley, and grated parmesan, for serving
1.Preheat the oven to 425º. Bring a large pot of salted water to a boil. Cook spaghetti until slightly chewy, about 8 minutes. Drain. 2.Return the pot to medium heat, add oil and garlic and cook, stirring until just starting to turn golden. Add marinara, heavy cream, and wine; stir to combine. Bring to a simmer and stir in spaghetti. Remove from the heat. 3.Place a quarter of spaghetti mixture in center of a large sheet of parchment paper. Top with a quarter each of shrimp, clams, and salmon. Close packet and transfer to a rimmed baking sheet. Repeat with 3 additional pieces of parchment and the remaining spaghetti mixture, shrimp, clams, and salmon. 4.Bake 20 minutes until seafood is cooked through and clams open. Carefully open packet. Top with red pepper flakes, parsley, parmesan and serve.