Pasta cartoccio frutta di mare


"Discover how to cook this fish recipe. Fish recipe for free. Delicious healthy recipe. Fish recipe, cooking tips and food recipe. Easy and quick fish recipe!"
Recipe by: erdijan

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (9 votes)


373 people have saved this recipe

Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:



1/2 lb Shrimp -- shelled
Deveined
1/4 c Olive oil (plus oil for
Greasing dish)
1 tb Shallots -- finely chopped
1 tb Garlic -- finely minced
1/3 lb Sea scallops
1 c Red ripe tomatoes -- finely
Chopped
1 c Fresh chicken broth or
Bottled clam broth
2 tb Parsley -- finely chopped
1/2 ts Oregano
3 tb Cognac
4 Littleneck clams
4 Mussels -- well-scrubbed
1/4 lb Lump crabmeat
1/3 lb Perciatelli -- See Note
1/3 lb Mezza-lasagna -- See Note
1/3 lb Fettucine
10 sm Fresh basil leaves

STEP ONE: Cut the shrimp lengthwise in half. Cut each half crosswise.
Set aside. Heat the oil in a skillet and add the shallots and garlic.
Cook, stirring, about one minute. Add the shrimp and shallots and
cook, stirring, about one minute. Add the tomatoes and broth and
bring to a boil. Let simmer about one minute and add the parsley,
oregano, and Cognac.

STEP TWO: Add the clams and mussels and cover closely. Cook until the
clams and mussels open, about one and a half minutes. Add the crab
meat, stir gently, and remove from the heat.

STEP THREE: Bring four quarts of water to a boil and add the
perciatelli. Cook, stirring down with a fork, about one and a half
minutes, and add the fettucine and the mezza-lasagna. Continue
cooking about six minutes.

STEP FOUR: Meanwhile, spread out on a flat surface a sheet of
aluminum foil measuring about 17 by 30 inches. Fold the foil over
itself to make a rectangle measuring 15 by 17 inches. Fold over the
open edges to seal. Drain the pasta and place it in the foil bag.
Pour the sauce with the seafood into the bag. Scatter the basil
leaves on top of the pasta and sauce. Fold the open end of the foil
to seal it all around hermetically.

STEP FIVE: Lightly oil the bottom of a metal, flame-proof dish or
baking sheet and place the pasta-filled foil bag on top. Turn the
burner to high. Cook for about two minutes, until the bag puffs like
a pillow.

STEP SIX: To Serve-- Using a sharp knife, cut a long slit on one side
of the bag. Divide the pasta and seafood among four heated dishes.

CHEF'S NOTE: If perciatelli or mezza-lasagna are not available,
substitute equal amounts of fettucine and cook for nine to twelve
minutes.

Recipe By : Tony Vallone of Tony's, Houston, TX

Browse by categories


Celebrity Chefs Recipes (cooking)


Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

See all celebrity chefs

Celebrity chefs

Gordon Ramsay
(celebrity chef)

Gordon Ramsay

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

See all celebrity chefs

Celebrity chefs

Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Meat recipes

Meat recipes

Meat recipes

Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!

Discover the lastest recipes

recipes
Chocolate recipes

Chocolate recipes

Chocolate recipes

Discover the best chocolate recipes with pictures: black, with milk, desserts, ice cream, pie, white chocolate, etc...

Discover the lastest recipes

recipes
Cheese recipes

Cheese recipes

Cheese recipes

Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.

Discover the lastest recipes