SPAGHETTI AL CARTOCCIO (SPAGHETTI IN FOIL)
Make and share this Spaghetti Al Cartoccio (Spaghetti in Foil) recipe from Food.com.
Provided by Marich
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Boil water for pasta.
- While water comes to a boil, melt butter in a large saute pan. Add minced garlic, cook a few minutes over medium heat. Add cream, salt, pepper, tomato sauce. Cook for four minutes on high flame.
- Add spaghetti to boiling water and cook till al dente, Drain and add to sauce.
- Add the shrimp, proscuitto, cognac and parmesan cheese. Stir and cook for two minutes on high heat. Remove from heat and put pasta in a bowl lined with aluminum foil. Seal foil in the shape of a Hershey's Kiss. Put in pre-heated oven for two minutes.
- Remove and serve immendiatlely.
Nutrition Facts : Calories 1692.5, Fat 40.2, SaturatedFat 16.3, Cholesterol 1588.5, Sodium 1807.1, Carbohydrate 90.7, Fiber 0.7, Sugar 1.9, Protein 228.1
SPAGHETTI AL CARTOCCIO - (SPAG COOKED IN A BAG)
This sounds so good! Posting here to keep safe until I have some good seafood on hand. From Terry Durack, who also suggests turning it Asian by subbing hokkien or udon noodles for the spag, and instead of the tomato sauce a quick stir fry of garlic, chili and ginger, with a dash each of fish sauce, white wine and sweet chili. Mix with the seafood, put in the bag and bake 15 mins. So there's 2 recipes : )
Provided by Aunty Dotty
Categories Spaghetti
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 200°C.
- To make the bags, take two 50cm square sheets of foil, lay a same size square of baking paper over each one and fold in half. Scrunch up the sides to form an open pouch, brush the insides with a little oil.
- Heat the rest of the oil in a pan and fry the garlic for 1 minute on medium.
- Add tomatoes, wine oregano, chili, sugar, anchovies, capers and olives and simmer gently for 15 minutes.
- Cook the pasta in plenty of salted water until only just al dente.
- Drain, toss with the sauce, and divide between the 2 bags. Add the prawns and clams and fold and scrunch the tops to make a tight seal.
- Put them on a tray and bake for 15 minutes.
- To serve, tip the bag contents onto a plate and scatter with the parsley and drizzle with a little extra virgin olive oil.
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