Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spaghetti ai frutti di mare al cartoccio. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Spaghetti ai frutti di mare al cartoccio is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Spaghetti ai frutti di mare al cartoccio is something which I’ve loved my entire life. They’re nice and they look fantastic.
Mescolate, disponete gli spaghetti con il loro sugo su una carta da forno. Aprite leggermente il cartoccio, sistematelo su un piatto da portata e servite a tavola. Questa pietanza, inoltre, può sembrare a prima vista piuttosto complessa nella preparazione, ma la verità è che è semplice da preparare. Perciò è una ricetta perfetta sia nel gusto che nella sostanza! 🙂.
To get started with this particular recipe, we must first prepare a few components. You can cook spaghetti ai frutti di mare al cartoccio using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spaghetti ai frutti di mare al cartoccio:
- Get 400 g spaghetti
- Prepare Tin plum tomatoes
- Make ready Clove garlic
- Take Olive oil
- Get Small glass of white wine
- Prepare Fresh parsley
- Take to taste Salt
- Prepare Mix of seafood, I used:
- Prepare 300 g live fresh clams
- Prepare 200 g squid
- Prepare 5-6 raw king prawns
- Take For the wrapping:
- Take 4 large sheets of tin foil
- Get 4 large sheets of parchment paper
Per cucinare gli spaghetti al cartoccio ho preferito la carta forno e non la carta alluminio. Anche se molto consigliano quest'ultima a me sinceramente non piace particolarmente. Per preparare il sugo ai frutti di mare ho usato la FINISSIMA POLPA CIRIO. Scolate gli spaghetti al dente, passateli in padella con il sugo, mescolate bene facendoli saltare: trasferite la preparazione in carta stagnola monodose.
Instructions to make Spaghetti ai frutti di mare al cartoccio:
- Put each piece of parchment paper on top of each piece of tin foil. Set a side
- Preheat oven to 200. Bring a pot of salted water to the boil. Prepare the seafood. Wash the clams well, slice the squid and devein the prawns keeping them intact. Cook garlic in olive oil for about 2-3 minutes
- Add the seafood and turn up the heat. Add wine and let it evaporate. Now add the tomatoes and break down with a wooden spoon. Add fresh parsley, saving some for garnish, and simmer while you cook the pasta
- Cook pasta for 3 minutes LESS than al dente. So if the packet says 10 mins for cooking time cook for 7 maximum. Drain pasta and add to sauce. Mix well. Now using tongs, divide pasta equally onto your 4 pre-prepared wrappings. Wrap up each portion of pasta like a parcel. Put all 4 onto a baking tray and put in the oven for 8 minutes.
- Serve in a bowl inside the paper. Drizzle with olive oil, top with parsley and serve
Per preparare il sugo ai frutti di mare ho usato la FINISSIMA POLPA CIRIO. Scolate gli spaghetti al dente, passateli in padella con il sugo, mescolate bene facendoli saltare: trasferite la preparazione in carta stagnola monodose. Servite il cartoccio sul piatto da portata che apriranno successivamente. Ricetta: spaghetti allo scoglio al cartoccio. I cavatelli ai frutti di mare rappresentano un piatto abbastanza semplice da preparare e, contemporaneamente, un piatto adatto anche per occasioni importanti.
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