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Spaghetti Frutto di Mare al Cartoccio

In Italy, cooking with parchment (baking paper) is quite common.  And this Campanian seafood classic is easy to make and fun to eat directly from the cooked packets.  It will impress your guests for certain, and is easily adaptable to finish on the outside grill instead of oven, should you wish.  Some fresh shelled seafood like mussels dresses up the presentation (some of the meat will be left in the shell), fresh shrimp and squid add tasty interest, and quality white clam sauce provides an easy flavor punch and provides the liquid that will bring the pasta to perfection inside the final stage of cooking in the parchment (or foil, if you wish).
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Total Time 1 hr 30 mins
Course Dinner
Cuisine Italian
Servings 4 people

Ingredients
  

  • 12 oz Flora’s spaghetti N.12
  • 8 oz fresh mussels
  • 15 oz White Clam Sauce
  • 8 oz fresh shrimp
  • 4 oz small squid
  • 250 g fresh mussels (9oz)
  • 250 g fresh clams (9oz)
  • 200 g fresh shrimps or prawns (7oz)
  • 200 g small squid (7oz)
  • 14 oz Flora’s Italian peeled tomatoes
  • 3 Flora’s garlic whole cloves finely chopped
  • 2 green onions
  • Fresh Italian parsley
  • 3-4 tbsp Flora’s organic unfiltered extra virgin olive oil

Instructions
 

  • Clean the mussels and shrimp.  Discard any open mussels or clams.
  • Clean the fresh squid.  Make sure to remove the quill from inside the body, the ‘beak’ at the base of the tentacles, and the ‘ears’ on either side of the body. 
  • Cook the mussels with a little water over high heat until they open.  
  • Discard any unopened shells.  Keep the cooking water.
  • Remove the meat from most, not all of the shells.  Let the mussels cool.
  • Chop the garlic, the green onion and the parsley.
  • Heat the olive oil; add the garlic and green onion.  Add the squid and shrimp.  Cook for about five minutes until the squid and shrimp are opaque and the onion and garlic are soft.
  • Add the Italian Peeled Tomatoes and simmer for about 10 minutes.  Add the white clam sauce, and a touch of white wine or cognac if you wish.
  • While the sauce is simmering, boil 8 quarts of salted water.  When it boils, add the linguine.  You’ll cook to barely al dente, then drain.  Don’t worry if the pasta seems a little too stiff—it’s going to continue cooking in the oven and will absorb some of the sauce.
  • Add the mussels (shelled and with shells) to the sauce and cook another 3 minutes or so.  Add about a quarter cup of the cooking water from the clams and mussels.
  • Heat your over to about 400 degrees.
  • Combine the drained pasta and the sauce.  Then portion the pasta and sauce mix into double sheets of cooking parchment (baking paper) or even foil.
  • Seal and bake for about 10 minutes in the oven.
  • Open just before serving and sprinkle with parsley.

Notes

Feel free to use whatever fresh seafood you have handy! 
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