Spaghetti Al Cartoccio Seafood Spaghetti Baked In Paper

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.

OVEN-BAKED SEAFOOD SPAGHETTI (SPAGHETTI AL CARTOCCIO)

Steps:

• Wash all the shellfish very well. Set a pot with 3 quarts of lightly salted water to boil over high heat.
• In the meantime, pour the olive oil into a large skillet and add the garlic, the chile pepper, and the seafood. Cook over a low flame for 5 minutes, then add the chopped tomatoes, basil, and parsley. Simmer for 15 minutes.
• Preheat your oven to 450 F (250 C).
• Keep an eye on the pasta pot as the sauce simmers, and when the water boils add the pasta. Let it cook until half done (usually about 4 minutes), then drain it well in a colander and transfer it while it is still dripping to the skillet with the sauce.
• Toss the pasta-and-sauce mixture by moving the skillet as you would if you were flipping an omelet. Roll out a long sheet of aluminum foil or parchment paper and fold up the sides to make a box-like container.
• Transfer the pasta to the container, fold the aluminum foil or paper over it, and crimp the edges together to make a sealed pouch (you can also make individual pouches for your guests if you wish).
• Bake in the oven for 5 minutes, at which point the pouch will have puffed up. Slide it onto a serving dish and open it at the table.

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 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.