Ingredients for the Spaghetti al Cartoccio with sea food for 2 portions:
1 small onion, chopped
2 cloves of garlic, sliced
2 roma tomatoes, in cubes
1/2 cup of chopped bell peppers (red and yellow)
1 tsp of capers
2 Tbsp of balsamic vinegar
Chopped parsley, mint or oregano
Salt & Pepper
Recipe for Spaghetti al cartoccio with sea food:
Heat olive oil over medium-high heat, add the onion, garlic, and bell peppers and sauté. Turn the heat on hight and add the tomatoes; cook the tomatoes for about one minute and add the balsamic vinegar.
Add the *very al dente pasta and mix it in the pan. (The pasta packaging says to cook about 11 minutes, but you must consider we are cooking it in the oven too for 2 minutes, therefor it must be undercooked at this point). Add the mint (or oregano) and squeeze a half lemon on top. Mix again checking the salt and pepper are good.
Next add your choice of seafood being carful not to overstuff the paper... It is essential to ensure a tight closure for the clams and mussels to cook and open their shells, so avoid putting too much in. You can also add swordfish, scallops, and calamari.
Now to tie up your paper. Pinch all four corners, drawling them together and synching in remainder of the paper with your other hand. With oven safe string, tie a tight knot and ensure it is secure. It is now ready for the oven! (You could also refrigerate multiple bags at this point for hours and plan on cooking them about 3 minutes longer to ensure they will be hot and cooked completely)... This would be great for a dinner party!
After 20/25 minutes in the oven at 375F or 180C, take the bag out and it is done. Serve and enjoy!