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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Pasta Cartoccio Frutta Di Mare
Difficulty Level: Hard
Recipe Id: ITA109

Pasta Cartoccio Frutta Di Mare

  • 1/2 pound shrimp; shelled & deveined
  • 1/4 cup olive oil (plus oil for greasing di
  • 1 tablespoon shallots; finely chopped
  • 1 tablespoon garlic; finely minced
  • 1/3 pound sea scallops
  • 1 cup red ripe tomatoes; finely chopped
  • 1 cup fresh chicken broth or bottled clam
  • 2 tablespoons parsley; finely chopped
  • 1/2 teaspoon oregano
  • 3 tablespoons Cognac
  • 4 littleneck clams
  • 4 mussels; well-scrubbed
  • 1/4 pound lump crabmeat
  • 1/3 pound perciatelli; See Note
  • 1/3 pound mezza-lasagna; See Note
  • 1/3 pound fettuccine
  • 10 small fresh basil leaves

  1. Cut the shrimp lengthwise in half. Cut each half crosswise. Set aside.
  2. Heat the oil in a skillet and add the shallots and garlic. Cook, stirring, about one minute.
  3. Add the shrimp and shallots and cook, stirring, about one minute.
  4. Add the tomatoes and broth and bring to a boil.
  5. Let simmer about one minute and add the parsley, oregano, and Cognac.
  6. Add the clams and mussels and cover closely.
  7. Cook until the clams and mussels open, about one and a half minutes.
  8. Add the crab meat, stir gently, and remove from the heat.
  9. Bring four quarts of water to a boil and add the perciatelli.
  10. Cook, stirring down with a fork, about one and a half minutes, and add the fettuccine and the mezza-lasagna.
  11. Continue cooking about six minutes.
  12. Spread out on a flat surface a sheet of aluminum foil measuring about 17 by 30 inches.
  13. Fold the foil over itself to make a rectangle measuring 15 by 17 inches.
  14. Fold over the open edges to seal.
  15. Drain the pasta and place it in the foil bag.
  16. Pour the sauce with the seafood into the bag.
  17. Scatter the basil leaves on top of the pasta and sauce.
  18. Fold the open end of the foil to seal it all around.
  19. Lightly oil the bottom of a metal dish or baking sheet and place the pasta-filled foil bag on top.
  20. Turn the burner to high. Cook for about two minutes, until the bag puffs like a pillow.

To Serve

  1. Using a sharp knife, cut a long slit on one side of the bag.
  2. Divide the pasta and seafood among four heated dishes.

If perciatelli or mezza-lasagna are not available, substitute equal amounts of fettuccine and cook for nine to twelve minutes.


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