Frutti di Mare Spaghetti en Cartoccio | Oregonian Recipes

Ingredients

• 4 15-inch lengths parchment paper
• 4 15-inch lengths aluminum foil
• 12 ounces spaghetti
• 2 cups chunky marinara sauce
• 1 cup shaved or thinly sliced fennel bulb
• 1/4 cup finely chopped fresh Italian (flat-leaf) parsley
• 1 big pinch crushed red pepper flakes
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 8 ounces large shrimp, peeled and deveined
• 8 ounces scallops (sea scallops should be quartered)
• 6 ounces squid tubes, cut into 1/2-inch-thick rings
• 1 lemon, quartered