Spaghetti al Cartoccio

Spaghetti al cartoccio is a delightful way to enjoy pasta, where the sauce blends with the spaghetti inside a parchment wrapping that, once baked, allows the flavors to perfectly come together.

Ingredients

• 320 g of spaghetti
• 300 g of cherry tomatoes
• 2 cloves of garlic
• 200 g of seafood (shellfish and crustaceans of choice)
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• A pinch of chili pepper (optional)
• Parchment paper for making the packets

Preparation

1. Preheat the oven to 200°C.
2. Thoroughly clean the seafood. In the case of mussels and clams, let them purge for an hour in cold salty water, then rinse them under running water.
3. Cut the cherry tomatoes in half.
4. Take a large pan, sauté the garlic cloves in extra virgin olive oil, then add the cherry tomatoes, salt, and pepper (and if you like a spicy touch, add a pinch of chili pepper).
5. When the cherry tomatoes begin to break down, add the seafood to the pan and cook until all the shells have opened. At this point, remove the garlic cloves from the oil and add some chopped parsley.
6. Meanwhile, cook the spaghetti in plenty of salted water for half the time indicated on the package (they should be drained very al dente as they will finish cooking in the oven). Drain them and set aside some of the cooking water.
7. Prepare sheets of parchment paper large enough to contain and close the spaghetti. Distribute the spaghetti onto the parchment paper sheets, add the seafood and cherry tomato sauce on top, and a bit of the spaghetti cooking water to keep everything moist.
8. Close the packets sealing them well at the edges, so that steam does not escape during cooking.
9. Bake the packets on a baking sheet and let them cook for about 10 minutes.
10. Serve the packets still closed, allowing each diner to open their own package directly on the plate.

Curiosity

The ‘al cartoccio’ cooking method is loved for its ability to keep the food juicy and full of flavor. It is not uncommon that, upon opening, the packets release a delicious aroma that fills the air and whets the appetite.

I recommend pairing this dish with a fresh and fruity white wine, which goes well with the flavor of the seafood. For example, a Vermentino or a Fiano could be excellent accompaniments.