Spaghetti Al Cartoccio
|Spaghetti||1 Pound (500 Gram)|
|Mussels||1 Pound (500 Gram)|
|Small clams||1 Pound (500 Gram)|
|Tiny squid||2 Ounce (100 Gram)|
|Tinned italian tomatoes||14 Ounce (400 Gram)|
|White wine||2 Cup (32 tbs)|
|Olive oil||50 Milliliter (3-1/2 Tablespoon)|
|Garlic||2 Clove (10 gm)|
|Chili pepper/1 teaspoon dried chili flakes||1 Small, dried|
|Unshelled raw prawns||5 Ounce (150 Gram, Shrimps)|
Scrub the mussels and clams well with a stiffbrush or pot scourer.
Discard any mussel or clam that is open or has a broken shell.
Put them in a little water over a low heat and cook just until their shells open.
This will make sure that any sand comes out and does not go into your pasta sauce.
Very small squid are usually served whole.
If using larger squid, cut the sack into rings, remove and discard the head and the hard part in the middle of the ring joining the tentacles, and cut the rest into small pieces.
Heat the oil in a large pan and add the chopped garlic and the chilli pepper.
When the garlic begins to turn colour add the small squid and the prawns.
After 5 minutes add the mussels and clams, tomatoes and wine.
Season with salt and cook for 10 minutes.
The spaghetti should be cooked for only half the time stated in the packet instructions.
Drain the pasta and very quickly mix it with the hot shellfish sauce and chopped parsley.
Have a double layer of foil ready on a baking sheet.
Put the spaghetti mixture in the middle and fold over the foil, making sure all the folds are tightly closed to prevent any steam escaping.
Cook in a hot oven, 220°C/425°F/ Mark 7, for 8 minutes.
Carry the foil parcel to the table.
Open, stir well with a wooden fork and serve from the foil.
The aroma that comes out in the cloud of steam has to be experienced to be believed.