Linguine al Cartoccio with Seafood Medley

Ingredients

• 250g (8.8 oz) linguine pasta 250g (8.8 oz) linguine pasta
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) calamari, cleaned and sliced into rings 200g (7 oz) calamari, cleaned and sliced into rings
• 200g (7 oz) mussels, cleaned and debearded 200g (7 oz) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
4. 4.
   Add the diced tomatoes, white wine, dried oregano, and chili flakes (if using). Season with salt and pepper to taste. Simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the shrimp, calamari, and mussels to the skillet. Cook for 3-4 minutes, or until the seafood is cooked through and the mussels have opened. Discard any mussels that remain closed.
6. 6.
   Place a portion of cooked linguine pasta in the center of a large piece of parchment paper. Top with a generous amount of the seafood mixture and spoon some of the tomato sauce over it.
7. 7.
   Fold the parchment paper over the pasta and seafood, creating a pouch. Fold the edges tightly to seal the pouch.
8. 8.
   Place the pouches on a baking sheet and bake in the preheated oven for 10-12 minutes.
9. 9.
   Carefully remove the pouches from the oven and transfer them to serving plates. Open the pouches at the table to release the aromatic steam.
10. 10.
    Garnish with fresh parsley and serve immediately.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing it under cold water.
• Calamari — To achieve tender calamari, either cook it quickly over high heat or simmer it for a longer period until tender. Overcooking calamari can result in a rubbery texture.
• Mussels — Before cooking, scrub the mussels under cold water to remove any dirt or debris. Discard any mussels that are cracked or do not close when tapped.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes or add a pinch of cayenne pepper.
• Experiment with different types of seafood, such as scallops or clams, to personalize the dish.
• Serve the Linguine al Cartoccio with a side of crusty bread to soak up the delicious tomato sauce.
• If parchment paper is not available, aluminum foil can be used as a substitute for creating the pouches.
• To enhance the flavors, marinate the seafood in a mixture of olive oil, lemon juice, and herbs for 30 minutes before cooking.

Serving advice

Serve the Linguine al Cartoccio directly from the parchment paper pouches onto individual plates. This adds an element of excitement and theater to the dining experience. Accompany the dish with a fresh green salad to balance the richness of the seafood.

Presentation advice

When presenting the Linguine al Cartoccio, open the parchment paper pouches at the table to release the aromatic steam. This creates a captivating visual and aromatic experience for your guests. Garnish each plate with a sprinkle of fresh parsley for a pop of color.