Seafood Linguine al Cartoccio
The most decadent seafood linguine made in the comfort of your own home!
This recipe is truly something special, it comes together so beautifully with the seafood, and then fresh tomatoes and chilli - so delicious!
This recipe is inspired by a seafood pasta I had once at Mangiasti, a restaurant in Sydney and I have been craving it ever since so I had to re-create it! Al Cartoccio is Italian for baking in a little parcel. Once the seafood and pasta are cooked, it is transferred into a baking paper parcel and baked for 5 minutes with a little bit of butter. This allows to flavours to really infuse, and it is just exciting to unwrap the parcel and see whats inside! This step can be skipped, however it does make a difference!
An important component to this recipe is definitely really nice fresh seafood, so if you can try and purchase it fresh from your local fish shop.
I hope you love this recipe as much as I do, and if you do please let me know in the comments!
Prep Time: 15 min
Cooking Time: 45 min
Serves: 2
Ingredients:
6 jumbo green prawns
Octopus - depending on the size, I used 2 medium size
Handful fresh calamari rings
1 TBS olive oil
25g unsalted butter
3 garlic cloves, crushed
1 red chilli, chopped fine - remove seeds if you don’t like heat
1/2 bunch parsley, chopped fine
1/2 cup dry white wine - I used Sauvignon blanc (Sub 1/2 cup chicken stock)
1 punnet cherry tomatoes
1/2 pack linguine
1/4 cup grated parmesan
Reserve some pasta water
Method:
Finely chop the parsley, chilli and crush the garlic.
Prepare your seafood - remove the body shell from the prawn leaving the head & tail in tact. Make a small slit with a knife near the tail and remove the digestive tract of the prawn. With the Octopus, I just used the tentacles and cut them individually. If your calamari rings are big, cut them into smaller pieces - about 4cm long.
Heat a pan over a medium heat, add the olive oil and butter and cook until melted
Add the garlic, chilli and half the parsley and cook for 5 mins, stirring occasionally.
Add the white wine and simmer for 5 minutes
Meanwhile, cook your pasta in salted water. Reserve some pasta water for later
Add the tomatoes and place a lid on, cook for 5-10 mins until they start to blister.
Turn the heat to high, add in the seafood and cook for a few mins until the prawns start to curl and turn pink. You don’t need long here about 2-3 minutes.
Add the pasta into the sauce and toss until combined. Add a little bit of the pasta water and parmesan and mix until combined.
Preheat oven to 180c
Using 2 baking sheets, transfer half the pasta onto it on a baking tray to make a parcel. Repeat with 2 more baking sheets for the rest of the pasta. Place a small nob of butter on each before closing
Close by folding the baking sheets in to make a parcel and bake for 5 minutes.
Serve topped with fresh parsley & parmesan
Enjoy!
