Al cartoccio is the Italian counterpart of the French “En papillote” where dishes like pasta and seafood is wrapped tightly in a parchment pouch then baked.
- 350 g spaghetti, cooked 3 minutes less according to packet instructions
- 1/2 cup white wine
- 300 g white fish fillets, cubed
- 500 g clams
- 1 dozen New Zealand mussels
- 1 dozen prawns, shelled
- 3 clove garlic, minced
- chilli flakes
- 3 tomatoes, peeled, seeded and finely chopped
- 2 tablespoons minced fresh parsley
- freshly ground black pepper
- sea salt
- olive oil
- baking paper
- In a large pan add olive oil then quickly pan fry fish fillets and prawns for 90 seconds on each side in medium heat. Remove from pan then set it aside
- Add more olive oil then sauté the garlic. Pour the white wine let it boil.
- Add the clams and mussels and cook for 5 minutes.
- Add the tomatoes and parsley then simmer covered for 10 minutes.
- Turn heat to high then toss in the cooked pasta, turn heat of then season it with sea salt, chilli flakes and freshly ground black pepper.
- Prepare 2 or 3 large sheets of baking paper that can hold the pasta then transfer cooked pasta and seafood. Dividing it into 2 or 3 large parcels. Place the cooked fish and squeeze some lemon on top then seal by crimping the edges of the baking paper together.
- Bake in a 230C preheated oven for 7 minutes. Remove from oven then serve while hot. Be careful of the hot steam.