Baked Seafood Spaghetti

[mos]

Baked Seafood Spaghetti
1/4 cup olive oil
1 clove garlic (peeled and crushed)
1 fresh red chile pepper (stemmed, seeded, and thinly sliced)
Optional: 20 small squid (calamari)
20 clams
16 mussels
16 prawns (or large shrimp)
3 moderately ripe tomatoes (blanched, peeled, seeded, and finely chopped, or 10 to 15 cherry tomatoes, halved)
5 fresh basil leaves
2 tbs fresh parsley (minced)
3/4 lb dried spaghetti
Fine sea salt, to taste
Wash all the shellfish very well.

Set a pot with 3 quarts of lightly salted water to boil over high heat.
In the meantime, pour the olive oil into a large skillet and add the garlic, the Chile pepper, and the seafood. Cook over a low flame for 5 min, then add the chopped tomatoes, basil, and parsley. Simmer for 15 min.
Preheat your oven to 450°.
Keep an eye on the pasta pot as the sauce simmers, and when the water boils add the pasta.

Let it cook until half done (usually about 4 minu), then drain it well in a colander and transfer it while it is still dripping to the skillet with the sauce. Toss the pasta-and-sauce mixture. Roll out a long sheet of aluminum foil and fold up the sides to make a box-like container.

Transfer the pasta to the container, fold the aluminum foil or paper over it, and crimp the edges together to make a sealed pouch. Bake in the oven for 5 min, at which point the pouch will have puffed up. Slide it onto a serving dish and open it at the table.

Serves 4

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