Whole Wheat Sea and Land Spaghetti al Cartoccio

Whole wheat sea and land spaghetti al cartoccio is a healthy and tasty variation that combines the flavor of the sea with land products in a perfect pairing, all cooked al cartoccio to preserve the flavors and aromas. Here’s how to prepare them:

Ingredients

• 320 g of whole wheat spaghetti
• 200 g of mussels
• 200 g of clams
• 200 g of shrimp
• 2 zucchini
• 10 cherry tomatoes
• 1 clove of garlic
• Parsley to taste
• White wine to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Parchment paper and aluminum foil for the packets

Preparation

1. Start by thoroughly cleaning the mussels and clams under running water. Do this carefully to remove any sand residue.
2. Slice the zucchini into thin rounds and halve the cherry tomatoes.
3. In a pan, fry a clove of garlic with a drizzle of extra virgin olive oil. Add the zucchini and sauté for a few minutes. Then, add the cherry tomatoes, salt, and pepper and cook for another 5 minutes.
4. Set the vegetables aside and in the same pan, add the mussels, clams, and a pinch of pepper. Deglaze with a bit of white wine and let them open.
5. Add the shrimp to the mussels and clams and cook everything for a few minutes. Then combine with the previously sautéed vegetables.
6. Boil the whole wheat spaghetti in plenty of salted water until al dente. Drain the pasta and set aside some of the cooking water.
7. Prepare sheets of parchment paper large enough to hold the pasta and the seasoning. On top of the parchment paper, place a sheet of aluminum foil to reinforce the packet.
8. Distribute the spaghetti into the packets and add the sea and vegetable mix on top. If necessary, add some cooking water to keep everything moist.
9. Seal the packets well and bake them in a preheated oven at 200 °C (392 °F) for about 10-15 minutes.
10. Serve the packets still closed, it will be the guest who opens them, filling the room with a wonderful aroma.

Curiosity

Cooking al cartoccio is typical of Mediterranean cuisine and allows food to be cooked in its own juice, maximizing flavor and preserving all the nutritional properties. It is a way of cooking that does not require added fats, making it perfect for those who want to eat in a healthier way.

I hope you like this recipe that combines flavors of the sea and the earth in respect of Italian culinary traditions. Bon appétit!