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    • #392743
      Avatar for mosmos
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      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
      shame smilie

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