Seafood Spaghetti Al Cartoccio Baked In Parchment Paper

SPAGHETTI AL CARTOCCIO (SEAFOOD SPAGHETTI BAKED IN PAPER)

Steps:

• Clean and prepare the seafood accordingly.
• In a large skillet, add in 2 tbsp olive oil and ½ of the minced garlic and sauté until fragrant but not brown.
• Add in clams and ½ of the white wine. Stir briefly and cover with lid.
• When most of the clam shells start to open, remove lid and transfer to a plate. Discard unopened ones, if any.
• Add in remaining olive oil and garlic. Sauté until fragrant and add in prawns and squid.
• When the prawns start to turn red, transfer both ingredients to a plate. *it is ideal to leave the seafood undercooked as they will continue to cook in the oven later.
• Bring a large pot of water to boil and add in generous amount of salt. It should taste like sea water.
• Add in pasta and cook according to package instruction.
• Meanwhile, prepare the tomato sauce.
• Drizzle some olive oil to the same skillet and pour in the tomato sauce.
• Add in stock and the remaining liquid from the seafood. Bring to boil.
• Season with salt, sugar and pepper.
• When the pasta is done, transfer into the sauce along with the seafood.
• Toss well and turn off heat.
• Distribute the pasta, seafood and sauce into each pouch. You'll want to have more sauce so the pasta will not dry out during the baking process.
• Wrap securely and bake in a preheated oven at 200°C/400°F for 5 - 10 mins.
• Transfer onto serving plate and let your guests unwrap the parcels themselves.

SEAFOOD SPAGHETTI AL CARTOCCIO (BAKED IN PARCHMENT PAPER)

Steps:

• Preheat oven to 200C / 400F (with or without fan assistance is fine).
• Bring a large pot of water to boil (at least 1 litre of water) and season with salt (1 tablespoon per litre of water). Add in the spaghetti or pasta of choice and cook 2 minutes shy of al dente (according to package instructions).
• While the pasta is cooking, season the prawns, squid and salmon fillet with salt and freshly ground black pepper. Set aside.
• When the pasta is ready, reserve 1/2 cup of pasta water and drain the pasta. Transfer the pasta into a mixing bowl and add in the tomato sauce and cream. Toss to combine. Add in pasta water, bit by bit, to loosen the pasta if necessary.
• Prepare 2 large pieces of parchment paper - at least 17x15-inch big. Divide the pasta between the two parchment paper and arrange it in the middle. Pour any remaining sauce over the pasta. Divide the sliced bell pepper (if using) on top of the pasta. Divide the seafood and arrange them on top of the bell peppers.
• To wrap the parcels, pick up the long sides of the parchment paper over the pasta until the edges meet. Fold the edges down a few times until the edges are tight over the pasta. Pick up the short sides of the parchment paper, scrunch them up to tie a knot over the pasta, be careful not to tear the parchment paper. Make sure the parcels are sealed so that the sauce will not ooze out during baking.
• Transfer the parcels carefully to a baking sheet and bake in the center rack for 18 to 20 minutes until the seafood is cooked and the sauce is bubbling. Remove the baking sheet and transfer each parcel to a shallow serving bowl and serve them immediately.
• Let your guests unwrap the parcels and garnish with Italian parsley, Parmesan cheese and chili flakes themselves.

FISH COOKED IN PARCHMENT (PESCE AL CARTOCCIO)

Steps:

• Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
• Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
• Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
• Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
• Serve hot with lemon wedges.

SPAGHETTI AL CARTOCCIO - (SPAG COOKED IN A BAG)

Steps:

• Heat oven to 200°C.
• To make the bags, take two 50cm square sheets of foil, lay a same size square of baking paper over each one and fold in half. Scrunch up the sides to form an open pouch, brush the insides with a little oil.
• Heat the rest of the oil in a pan and fry the garlic for 1 minute on medium.
• Add tomatoes, wine oregano, chili, sugar, anchovies, capers and olives and simmer gently for 15 minutes.
• Cook the pasta in plenty of salted water until only just al dente.
• Drain, toss with the sauce, and divide between the 2 bags. Add the prawns and clams and fold and scrunch the tops to make a tight seal.
• Put them on a tray and bake for 15 minutes.
• To serve, tip the bag contents onto a plate and scatter with the parsley and drizzle with a little extra virgin olive oil.