Frutti di Mare Spaghetti en Cartoccio | Oregonian Recipes
In coastal areas of Northwestern Italy you'll find fresh seafood cooked en cartoccio (Italian for "in paper bag"), often with pasta tucked in the packet as w...
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Cooking tools:
- Parchment paper
- Aluminum foil
- Pot
- Stove
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pastry brush
- Baking sheet
- Oven
- Dinner plate
- Chef's knife
- Cutting board
- Tongs
- Spoon
- Citrus press
- Kitchen shears
- Fork
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
- 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
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