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 Spaghetti Al Cartoccio | Status Approved | | Name |  Spaghetti Al Cartoccio | | Category | Italian, Fish & Seafood, Pasta | | Serves/Yields | 4-6 servings | | Difficulty | Easy | | Prep. Time | About 1 hour if using fresh seafood. | | Cook Time | 15-20 minutes | | Introduction | | This dish is finished in a sealed aluminum foil (cartoccio) in the oven and brought to the table still sealed. When opened, a delicious seafood fragrance will surround your guests. This dish is a real winner!
Kate's note: While editing this recipe, I asked Guido how many servings it makes. He said 4-6 Italian servings or 3 American because we would use this as a meal. This type of dish is served in Italy after the antipasti as a starter. After this comes the remainder of the meal. | | Ingredients | | 1 lb frozen prepared mixed seafood, or any mix of seafood *- defrosted and drained on paper towels (you can also prepare your own mix of fresh seafood)
4 Tbsp extra_virgin_olive_oil
3 garlic_cloves , peeled and chopped
1/2 red hot chili pepper , or 1/2 tsp pepper flakes (optional but I strongly recommend it)
3 sprigs fresh oregano , or 1/2 teaspoon dried (optional)
1 cup dry white wine
Sea_salt to taste
Fresh ground black pepper to taste
20 cherry_tomatoes , halved
1 bunch chopped flat leaf parsley , stems removed
1 lb. package spaghetti or linguine
A traditional Italian mix might be calamari , shrimp , clams , mussels , octopus | | Directions | | Step: 1 | Prepare the "cartoccio" making a bowl shape of heavy aluminum forl, large enough to contain pasta and seafood with enough left over to cover the top tightly. Another method is to line an oven proof bowl with the foil, again leaving enough to bring over the top of the bowl and seal tightly.
Prepare the fresh seafood, scrub the clams and mussels, peel the shrimp, slice the calamari and octopus.
Bring 6 quarter of salted water to a boil
Preheat oven at 350°F | | Step: 2 | In a large skillet heat olive oil over low/medium heat, add the garlic and chili pepper ,stirring constantly until the garlic begins to turn light gold color. Be sure it doesn't turn brown. Add chopped parsley and the seafood and cook until all the shells are opened and the other elements change color or turn opaque, stirring frequently.. | | Step: 3 | Add the pasta to the boiling water.
While the pasta cooks, add the white wine to the seafood mixture and simmer until pasta is very "al dente" ( because it will cook more in the oven) This step should be about 8 10 minutes.
Add tomatoes to the seafood mixture.
Drain pasta (do not rinse) and pour into the seafood.
| | Step: 4 |  Pour pasta and seafood in the cartoccio (aluminum bowl) and seal.
Place the sealed cartoccio or bowl if using, on a baking dish in the middle shelf of the oven and bake for 10 minutes.
Carefully, remove cartoccio from oven, put on a serving dish bring to the table, open and.... buon appetito!
I'm sure all this work has made you hungry! |
Time submitted: Saturday, July 07. 2007 at 18:03:52 Contributed By: guido
Rate It| Average score: 2.14 () votes: 7 |  |  | |  |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Spaghetti Al Cartoccio (Score 1)
By Kate on Monday, June 22, 2009 @ 23:08:38 CEST
(User Info | Send a Message) | | This dish is delicious! As I am not a fan of mussels and other bi valves, I used all shrimp. If I could get some raw crab legs I would use that as well. |
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