This Pasta Cartoccio Frutta Di Mare is a theatrical and delicious take on traditional Italian seafood cooking. By baking the pasta and a vibrant tomato-cognac seafood sauce together in sealed aluminum foil pouches, the ingredients steam in their own juices, resulting in exceptionally moist pasta and tender seafood. The dish features a medley of shrimp, scallops, clams, mussels, and crab meat, all simmered with garlic, shallots, and fresh herbs. It’s an impressive yet manageable main course perfect for date nights or special family dinners. The “cartoccio” method ensures even cooking and locks in the briny, savory flavors of the sea, making every bite flavorful and aromatic without the need for heavy cream or excessive oil.
Pasta Cartoccio Frutta Di Mare
Description
This Pasta Cartoccio Frutta Di Mare is a theatrical and delicious take on traditional Italian seafood cooking. By baking the pasta and a vibrant tomato-cognac seafood sauce together in sealed aluminum foil pouches, the ingredients steam in their own juices, resulting in exceptionally moist pasta and tender seafood. The dish features a medley of shrimp, scallops, clams, mussels, and crab meat, all simmered with garlic, shallots, and fresh herbs. ItâÂÂs an impressive yet manageable main course perfect for date nights or special family dinners. The "cartoccio" method ensures even cooking and locks in the briny, savory flavors of the sea, making every bite flavorful and aromatic without the need for heavy cream or excessive oil.Ingredients
Directions
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Cut the shrimp lengthwise in half, then cut each half crosswise into bite-sized pieces. Set aside.
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Heat the olive oil in a large skillet over medium heat. Add the shallots and garlic, cooking and stirring for about one minute until fragrant.
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Add the shrimp and scallops to the skillet. Cook, stirring frequently, for about one minute until the shrimp begin to turn pink.
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Stir in the chopped tomatoes and broth. Bring the mixture to a boil, then reduce heat and let simmer for one minute.
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Add the parsley, oregano, and Cognac to the skillet. Stir well to combine.
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Add the clams and mussels to the skillet. Cover tightly and cook for about one and a half minutes, or until the shells begin to open.
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Gently stir in the lump crabmeat. Remove the skillet from the heat and discard any clams or mussels that have not opened.
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Bring a large pot of generously salted water to a rolling boil. Add the perciatelli pasta and cook for one and a half minutes.
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Add the mezza-lasagna and fettuccine to the boiling water. Continue cooking for about six minutes, stirring occasionally, until al dente.
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Meanwhile, lay out a sheet of aluminum foil (approximately 17 by 30 inches) on a flat surface. Fold it over itself to create a double layer, resulting in a rectangle measuring about 15 by 17 inches.
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Drain the cooked pasta thoroughly and place it in the center of the foil sheet.
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Pour the hot seafood sauce and all contents from the skillet over the pasta in the foil.
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Scatter the fresh basil leaves on top of the pasta and sauce.
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Fold the open end of the foil over the contents. Crimp the edges tightly to seal the pouch hermetically, ensuring no steam can escape.
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Lightly oil the bottom of a flame-proof metal dish or baking sheet. Place the sealed foil pouch on top.
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Place the dish over high heat on the stovetop. Cook for about two minutes, or until the foil pouch puffs up significantly like a pillow.
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Remove from heat. Using a sharp knife, carefully cut a long slit along one side of the hot pouch to vent steam.
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Divide the pasta and seafood mixture among four heated serving dishes. Serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Cholesterol 120mg40%
- Sodium 600mg25%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
