Seafood al Cartoccio


• Shrimp
• Fresh mussels
• Clams
• Scallops
• Chopped tomatoes
• 1 oz Garlic, chopped
• Oregano
• Kosher salt
• Black pepper
• Crush red pepper
• Seafood stock
• Pomodoro sauce
• 1 lbs Linguine pasta, under cooked
• White wine
• Olive oil


• Cook pasta according to the instructions on the box. Sit to the side.
• In a sauté pan, on med high heat, add 1 oz of olive oil and 1 oz chopped garlic. Don’t burn garlic.
• Add shrimp, scallops, mussels, and clams and allow to sauté.
• Add white wine, seafood stock, Pomodoro, tomatoes, salt, pepper, crush red pepper, and oregano. Allow to simmer for 6 minuets.
• Add cooked pasta and simmer for 5 mins. Reduce cooking liquid.
• Place parchment in bowl (enough to close and twist the ends). Add pasta to parchment paper. Fold middle of paper and twist the ends.
• Place pasta in the oven set 450 and bake for 5 mins.
• Remove from oven, make a slit and eat pasta out of the parchment paper.
• Best serve with your favorite white wine.
• Enjoy!