PASTA CARTOCCIO FRUTTA DI MARE

Pasta Cartoccio Frutta Di Mare image

Provided by Craig Claiborne And Pierre Franey

Time 30m

Yield Four servings

Number Of Ingredients 17

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Ingredients

1/2 pound medium-size shrimp, shelled and deveined
1/4 cup olive oil, plus oil for greasing the dish
1 tablespoon finely chopped shallots
1 tablespoon finely minced garlic
1/3 pound sea scallops
1 cup finely chopped fresh red, ripe tomatoes or use canned crushed tomatoes
1 cup fresh or canned chicken broth or bottled clam broth
2 tablespoons finely chopped parsley
1/2 teaspoon dried oregano
3 tablespoons Cognac
4 littleneck clams
4 well-scrubbed mussels
1/4 pound lump crab meat
1/3 pound perciatelli, see note
1/3 pound mezza-lasagne, see note
1/3 pound fettuccine
10 small fresh basil leaves

Steps:

Cut the shrimp lengthwise in half. Cut each half crosswise. Set aside.
Heat the oil in a skillet and add the shallots and garlic. Cook, stirring, about one minute. Add the shrimp and scallops and cook, stirring, about one minute. Add the tomatoes and broth and bring to the boil. Let simmer about one minute and add the parsley, oregano and Cognac.
Add the clams and mussels and cover closely. Cook until the clams and mussels open, about one and a half minutes. Add the crab meat, stir gently and remove from the heat.
Bring four quarts of water to the boil and add the perciatelli. Cook, stirring down with a fork, about one and a half minutes and add the mezza-lasagne and fettuccine. Continue cooking about six minutes.
Meanwhile, spread out on a flat surface a sheet of aluminum foil measuring about 17 by 30 inches. Fold the foil over itself to make a rectangle measuring 15 by 17 inches. Fold over the open edges to seal. Drain the pasta and place it in the foil bag. Pour the sauce with seafood into the bag. Scatter the basil leaves on top of the pasta and sauce. Fold the open end of the foil to seal it all around hermetically.
Lightly oil the bottom of a metal, flame-proof dish or baking sheet and place the pasta-filled foil bag on top. Turn the burner to high. Cook for about two minutes, until the bag puffs like a pillow.
Using a sharp knife, cut a long slit on one side of the bag. Divide the pasta and seafood among four heated dishes.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 18 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 969 milligrams, Sugar 5 grams, TransFat 0 grams

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Crush XeT

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I would not recommend this recipe to others.

Stacy ‚ÄúSqueak‚Äù Waldon

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Overall, I was disappointed with this recipe. The flavors just didn't work for me.

Ana Tamayo

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This recipe is not for beginners. It requires some advanced cooking techniques.

Fatima Rana

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I found the instructions to be a bit confusing. I would recommend that the recipe be rewritten with more clear and concise instructions.

Nalubega Shifrah

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This dish was a little too salty for my taste. I would recommend using less salt than the recipe calls for.

Suhag Khan

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I made a few substitutions to the recipe (I used shrimp instead of scallops and I added some chopped spinach) and it still turned out great. This is a versatile recipe that can be easily adapted to your own preferences.