Oven Baked Seafood Spaghetti Spaghetti Al Cartoccio

SEAFOOD AL CARTOCCIO

Steps:

• Preheat the oven to 400 degrees F.
• Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
• Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
• Preheat a grill to medium-high heat.
• Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
• Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
• Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
• Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.

SPAGHETTI AL CARTOCCIO (SPAGHETTI IN FOIL)

Steps:

• Preheat oven to 350 degrees. Boil water for pasta.
• While water comes to a boil, melt butter in a large saute pan. Add minced garlic, cook a few minutes over medium heat. Add cream, salt, pepper, tomato sauce. Cook for four minutes on high flame.
• Add spaghetti to boiling water and cook till al dente, Drain and add to sauce.
• Add the shrimp, proscuitto, cognac and parmesan cheese. Stir and cook for two minutes on high heat. Remove from heat and put pasta in a bowl lined with aluminum foil. Seal foil in the shape of a Hershey's Kiss. Put in pre-heated oven for two minutes.
• Remove and serve immendiatlely.

OVEN SEAFOOD BAKE (PESCE AL CARTOCCIO)

Steps:

• Preheat oven to 350°F.
• Mix together butter, garlic, lemon zest and juice.
• Season halibut with salt and pepper. Divide half of the butter mixture between the 2 steaks and spread it over one side.
• Sprinkle flour into large oven roasting bag (about 12 by 18 inch size) and shake bag to dust inside with flour. Place bag in a 10 by 15-inch baking pan, about 2 inches deep. Place halibut steaks side by side, buttered side down, in the bag.
• Arrange shrimp on top of fish, then top with clams and dot with remaining butter.
• Seal bag with twist tie according to manufacturer's instructions, and cut 4 to 6 small slits in top.
• Place in preheated oven and bake 30 to 40 minutes or until clams have opened.
• Slash top of bag just enough to remove food without losing juices. With slotted spoon, lift out clams and set aside. With slotted spatula, lift out fish and shrimp and place on a warm serving platter and surround with clams; keep warm.
• Pour cooking liquid into a wide pan, add cream and cook over high heat until liquid is reduced to about 3/4 cup.
• Garnish fish with parsley and pass sauce to pour over each serving.