Spaghetti Al Cartoccio Spaghetti In Foil Food

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 (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.

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.