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Ingredientes
- 8 piece cooking parchment, cut into 16" squares
- 4 piece kitchen string or possibly ratafia
- 1 lb Fresh pasta such as spaghetti or possibly linguine
- 2 tsp Chopped garlic
- 1/4 c. Extra virgin extra virgin olive oil
- 1/4 c. Minced fresh Italian parsley
- 1/2 tsp Crushed red pepper flakes
- 1 lb Fresh mussels in shell
- 1 lb Manila or possibly other small clams, washed
- 4 ounce Calamari, cleaned and cut into rings
- 8 ounce Hard white fish, cut into cubes
- 1/4 c. Minced fresh thyme
- 1/2 c. Fresh tomato, peeled, seeded, and minced
- 1 c. Dry white wine
- 2 x Lemons, sliced with seeds removed
Direcciones
- Preheat oven to 450 degrees. Place 4 pcs of parchment flat in a roasting pan, then overlap the other four to create star shapes. Cook pasta in boiling, salted water till not quite al dente (it will cook a little more in the oven). Drain, rinse, and hold. While pasta is cooking, heat extra virgin olive oil, garlic, crushed pepper flakes, and 2 tbsp. parsley in a large saute/fry pan over medium heat, and cook till garlic is softened. Add in all the seafood, half the fresh herb, the wine, and the tomato. Saute/fry, stirring continually till seafood is heated, 2-3 min. Divide the prepared pasta among the 4 parchment "stars", and ladle the seafood mix on top of the pasta. Put a lemon slice on each serving, sprinkle remaining herbs over the tops, and pull up the corners of the parchment into pkgs.. Tie each one securely with string or possibly ratafia. Bake till parchment is browned on the edges, about 4 - 5 min.
- NOTES : This is really a fun way to eat pasta and seafood. Do not be afraid to feel a little smug when people open the pouches! Raffia, the natural fibre tying material, looks terrific; it comes in several colors. To serve, without untying them, transfer the pouches to heated shallow bowls, pour any juice from the pan into the bowls around the pouches, and serve immediately with crusty Italian bread. Pass the scissors.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 536g | |
| Recipe makes 4 servings | |
| Calories 885 | |
| Calories from Fat 201 | 23% |
| Total Fat 22.71g | 28% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 443mg | 18% |
| Potassium 1376mg | 39% |
| Total Carbs 97.39g | 26% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.38g | 3% |
| Protein 58.64g | 94% |
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