Pasta with Shellfish
8,2 / 10
- 12 Scallop (shelled and cleaned)
- 4 large Prawn
- 1 cup Squid ring (and tentacles, cleaned)
- 3 cups clam (scrubbed)
- 1 large, red chili pepper (finely chopped)
- 4 scallions (sliced)
- ⅔ cup cherry tomatoes (quartered)
- 8 cloves garlic cloves (skins left on, bruised)
- 4 Tbsps olive oil
- 4 Tbsps dry white wine
- 14 ozs Spaghetti
- 2 Tbsps flat-leaf parsley (chopped)
Preheat the oven to 240°C (220 fan) | 450°F | gas 8.
Put the seafood in a bowl and toss with the chilli, spring onions, tomatoes and garlic. Put the oil in a jam jar with the wine and a good pinch of salt and pepper and shake together to emulsify. Pour the mixture over the seafood and stir to coat.
Spread out a large square of greaseproof paper and pile the seafood into the centre. Bring two opposite sides up to meet in the middle then scrunch them together and roll them down. Roll up the open ends and press firmly to seal then transfer the package to a baking sheet.
Cook the spaghetti in a large pan of boiling salted water according to the packet instructions or until al dente.
Meanwhile, transfer the baking sheet to the oven and cook the seafood for 8 minutes or until the paper has puffed up and the edges are starting to brown.
When the pasta is ready, reserve a ladleful of the cooking water then drain the rest and return the pasta to the pan. Carefully open one end of the seafood parcel and tip the contents into the spaghetti pan along with any juices. If the spaghetti looks a little dry, add some of the reserved cooking water then sprinkle with parsley and serve immediately.