BeanScene Magazine


Linguine frutti di mare al cartoccio

From the July 2011 issue.

Serves 2

Note: Because of the way this dish is cooked off in paper, it needs to be completed in individual servings. Therefore, simply adapt the amount of the ingredients to suit the number of people you are serving.

5 tbsp olive oil
1 garlic clove, finely sliced
1/2 fresh chilli, deseeded and cut into thin strips
10 cherry tomatoes, cut in halves
200g linguine pasta
8 large fresh mussels
4 large fresh green prawns, peeled and deveined, heads and tails left on
8 vongole or pippies
4 fresh scallops (roe on)
White wine
150ml fish stock
Extra virgin olive oil
Continental parsley, chopped
Salt & pepper

For the cartoccio:
2 sheets of baking paper, approx 50x70cm each

Chef’s note: Timing is what really makes a difference in this recipe. If you don’t feel confident enough to cook the pasta and sauce at the same time, then start with the sauce and put it on the side while you prepare the pasta. The sauce for this dish can be wetter than usual as the oven finishing will ensure the pasta absorbs all the flavours. Also ensure the pasta is cooked just al dente as it too will continue to cook in the oven.

Buon Appetito!

  • Linguine frutti di mare al cartoccio Step 1 Preheat the oven to 190°C. Bring two litres of salted water to the boil and then add the pasta. In the meantime, put a large pan on the stove with the olive oil, garlic and chilli. Cook on low heat until the garlic is just golden.
  • Linguine frutti di mare al cartoccio Step 2 At this stage, increase to medium heat and add the prawns and scallops, lightly seasoned and then half of the shellfish. Let cook for one minute. Add the cherry tomatoes. As soon as the tomatoes start to soften, wet the pan with a splash of the wine, let reduce, and then add the fish stock. Cook the sauce until it reduces a little and then adjust w
  • Linguine frutti di mare al cartoccio Step 3 Once the pasta is cooked al dente, drain it and add it to the pan with a splash of extra virgin olive oil and the parsley. Toss the pasta to coat it completely with the sauce and divide between the two sheets of baking paper (cartoccio). Now add the rest of the raw shellfish, and wrap each of the parcels clockwise tightly.
  • Linguine frutti di mare al cartoccio Step 4 Place in a baking dish and bake for 5 minutes. Gently unwrap one parcel to check if the shellfish are open. If not, bake until mussels and vongole (pippies) are ready.
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