Pasta and seafood in parchment

4 Servings

Ingredients

QuantityIngredient
8Pieces cooking parchment; cut into 16\" squares
4Pieces kitchen string or ratafia
1poundsFresh pasta such as spaghetti or linguine
2teaspoonsMinced garlic
¼cupExtra virgin olive oil
¼cupChopped fresh Italian parsley
½teaspoonCrushed red pepper flakes
1poundsFresh mussels in shell
1poundsManila or other small clams; washed
4ouncesCalamari; cleaned and cut into rings
8ouncesFirm white fish; cut into cubes
¼cupChopped fresh thyme
½cupFresh tomato; peeled, seeded, and chopped
1cupDry white wine
2Lemons; sliced with seeds removed

Directions

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