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Receta Spaghetti Al Cartoccio
by Global Cookbook

Spaghetti Al Cartoccio
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  Raciónes: 4

Ingredientes

  • 2 Tbsp. extra virgin extra virgin olive oil, to taste
  • 1 lrg Onion, minced
  • 1 clv garlic, minced
  • 16 x fresh clam
  • 16 x fresh mussel
  • 1/4 c. minced fresh calamari
  • 16 x fresh scampi, cleaned, tail on
  • 10 x cherry tomatoes, halved
  • 1 c. white wine
  •     fresh basil, to taste
  • 1/4 c. tomato, sauce
  •     minced fresh basil, to taste
  •     minced fresh rosemary, to taste
  •     minced fresh parsley, to taste
  •     Pasta
  • 500 gm spaghetti

Direcciones

  1. Preheat oven to 350 degrees F.
  2. Heat the extra virgin olive oil in a large skillet on medium heat.
  3. Add in the onion, garlic, seafood and cherry tomatoes.
  4. Add in the wine and simmer till reduced slightly, about 2 min.
  5. Add in the tomato sauce and some minced basil.
  6. Keep hot and set aside.
  7. Pasta:Bring large pot salted water to a rolling boil.
  8. Add in the pasta.
  9. Cook 4 1/2 min (the pasta should be cooked only halfway).
  10. Drain.
  11. Add in cooked pasta to sauce in pan and toss to coat.
  12. Season and add in more minced basil and some minced rosemary and parsley.
  13. Assembly:Equally divide the pasta among 4 parchment squares.
  14. Fold the squares to make a triangle and dampen the edges to seal.
  15. Wrap the triangles in foil and put them on a baking tray.
  16. Bake 5 min.
  17. Cut open paper and serve.
  18. Yield is 4 servings.