Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Pieces cooking parchment; cut into 16\" squares |
| 4 \N | Pieces kitchen string or ratafia |
| 1 pounds | Fresh pasta such as spaghetti or linguine |
| 2 teaspoons | Minced garlic |
| ¼ cup | Extra virgin olive oil |
| ¼ cup | Chopped fresh Italian parsley |
| ½ teaspoon | Crushed red pepper flakes |
| 1 pounds | Fresh mussels in shell |
| 1 pounds | Manila or other small clams; washed |
| 4 ounces | Calamari; cleaned and cut into rings |
| 8 ounces | Firm white fish; cut into cubes |
| ¼ cup | Chopped fresh thyme |
| ½ cup | Fresh tomato; peeled, seeded, and chopped |
| 1 cup | Dry white wine |
| 2 \N | Lemons; sliced with seeds removed |
Preheat oven to 450 degrees. Place 4 pieces of parchment flat in a roasting pan, then overlap the other four to form star shapes. Cook pasta in boiling, salted water until not quite al dente (it will cook a little more in the oven). Drain, rinse, and hold. While pasta is cooking, heat olive oil, garlic, crushed pepper flakes, and 2 tbsp. parsley in a large saute pan over medium heat, and cook until garlic is softened. Add all the seafood, half the fresh herb, the wine, and the tomato. Saute, stirring continually until seafood is heated, 2-3 minutes. Divide the prepared pasta among the 4 parchment "stars", and ladle the seafood mixture 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 packages. Tie each one securely with string or ratafia. Bake until parchment is browned on the edges, about 4 - 5 minutes.
NOTES : This is really a fun way to eat pasta and seafood. Don't 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.
Recipe by: Copyright c 1995 by Heidi Rabel Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 19, 1998