SPAGHETTI MARINARA AL CARTOCCIO
- 500 g Mixed Seafood frozen (The Real one uses all the seafood shell fish fresh)
- 3 cloves garlic, chopped
- 8 – 10 tablespoons olive oil
- ½ glass dry white wine
- 1 tin chopped tomatoes
- ± ½ cup water, if needed
- 3 tablespoons chopped parsley
- spaghetti 80 – 100 g per person raw weight
Place oil in pan, when heated add chopped garlic. Let it brown very little, then add the seafood and let that cook a little until the water of seafood has absorbed, but not completely.
Add the wine and let it evaporate. Add the tin of tomatoes with a little water and let it cook for about 30 minutes until sauce thickened a little.
Add your parsley (keep some aside to add when serving).
Boil the spaghetti Al Dente (not over cooked, must be chewy) drain and add your seafood sauce mix. Keep some of your seafood sauce aside to add on top of spaghetti . Take a piece of foil, add your spaghetti mixed with the sauce and add on top your extra sauce. Fold the foil over your pasta and cook in oven at 180°C for 10 minutes.
Sprinkle parsley on top and serve in foil.
Note:
Put each portion for every person in foil and serve it.
Recipe and photo: Sabrina Merli
