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Baked Seafood Spaghetti

Ingredients for 4 servings

  • 1 lb fresh mussels
  • 1/2 cup dry white wine
  • 4 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 lb tomatoes, fresh or canned, peeled and finely chopped
  • 1 lb spaghetti or other long pasta
  • 2 tbsp chopped fresh parsley
  • 8 oz peeled and deveined shrimp, fresh or frozen
  • salt and freshly ground black pepper
  1. Scrub the mussels well under cold running water, cutting off the "beard" with a small sharp knife. Place the mussels and the wine in a large saucepan and heat until they open.
  2. Lift out the mussels and remove to a side dish. (Discard any that do not open.) Strain the cooking liquid through paper towels, and reserve until needed. Preheat the oven to 300F.
  3. Bring a large pan of water to a boil. In a medium saucepan, heat the oil and garlic together for 1-2 minutes. Add the tomatoes, and cook over moderate to high heat until they soften. Stir in 3/4 cup of the cooking liquid from the mussels. Add salt and the pasta to the boiling water , and cook until it is just at dente.
  4. Just before draining the pasta, add the parsley to the tomato sauce. Cook for 2 minutes. Taste for seasoning, adding salt and pepper as desired. Remove from the heat.
  5. Prepare 4 pieces of parchment paper of foil approximately 12 in X 18 inch. Place each sheet in the center of a shallow bowl. Turn the drained pasta into a mixing bowl. Add the tomato sauce and mix well. Stir in the mussels and shrimp.
  6. Divide the pasta and seafood between the four pieces of paper, placing a mound of the center of each, and twisting the paper ends together to make a closed packet. (The bowl under the paper will stop the sauce from spilling white the paper parcels are being closed.) Arrange on a large cookie sheet, and place in the center of the preheated oven. Bake for 8-10 minutes. Place one unopened packet on each individual serving plate.
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