Oven-Baked Seafood Spaghetti (Spaghetti al Cartoccio)
Spaghetti al cartoccio is a seafood pasta dish prepared by boiling, saucing, wrapping in parchment or foil, and baking to create a sealed pouch.
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Instructions
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Preheat oven to 450 F (250 C).
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Start boiling 3 quarts of lightly salted water.
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Wash all shellfish thoroughly.
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In a large skillet, heat olive oil. Add garlic, chile pepper, and seafood; cook for 5 minutes over low heat.
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Stir in chopped tomatoes, basil, and parsley; simmer for 15 minutes.
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Add pasta to boiling water and cook until half done, about 4 minutes.
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Drain pasta and immediately transfer it to the skillet with the sauce.
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Toss the pasta and sauce mixture.
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Roll out a long sheet of aluminum foil or parchment paper and fold up the sides to form a container.
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Transfer the pasta mixture into the container, fold the foil or paper over it, and crimp the edges to make a sealed pouch.
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Bake in the oven for 5 minutes, until the pouch puffs up.
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Slide the pouch onto a serving dish and open it at the table.