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Pasta Al Cartoccio Di Mare
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3 quarts water (salt optional)
4 tablespoons olive oil
12 clams, preferably Manila, well scrubbed, in their shells
12 mussels, preferably Penn Cove, bearded and scrubbed, in their shells
4 garlic cloves, sliced
1/4 teaspoon red pepper flakes
1/4 teaspoon curry powder
8 large scallops, cut in half
1/2 cup cleaned squid, cut in small rings
1/2 teaspoon salt
1/2 cup white wine
1 cup Fish Stock or clam juice
1 cup Tomato Sauce
2 tablespoons chopped fresh parsley
1 pound pasta - spaghetti, spaghettini or linguine
Serves 4 to 6
Preheat the oven to 450 F.
In a large pot, bring the water to a boil with or without the optional salt.
While the water is heating, pour the oil into a large saute pan set on medium-high heat and cook the clams, mussels, garlic, red pepper and curry powder, covered, for 3 minutes. Add the shrimp, scallops, squid and salt and cook for 2 minutes. Sir in the rest of the ingredients except the pasta, increase the heat to high, bring to a boil, cover and cook for 2 minutes. Remove all the seafood and set aside, with the clams and mussels. Reduce the heat to low and continue simmering the sauce, for about 5 minutes.
Cook the pasta in the boiling water until just tender. Drain well, return to the pot and add the simmering sauce and cooked seafood. Toss until well coated, increase the heat to medium and cook for 2 minutes.
Tear off a large piece of heavy duty, widest-size possible, aluminum foil and lay it out flat on a baking sheet. Spoon the pasta into the middle of the foil and fold both ends over the top. Seal the edges very well and bake in the preheated oven, on the baking sheet, for 5 minutes.
Remove from the oven and slide the foil pouch into a large oval gratin or other seving dish. Bring to the table, cut and roll back the foil for serving in front of your guests. Be cardful of the hot steam, but enjoy the beautiful smells and tastes.
If you have the time, you can intensify the flavor of the sauce by increasing the amounts of fish stock, wine and tomato sauce by 1/4 cup each, and reducing the sauce by one third over high heat after the seafoof is removed.
©2013 Nick Stellino Productions