Linguine Al Cartoccio

Ingredients

• 320g linguine

• 250g fresh mussels

• 200g fresh king prawns or langoustines

• 200g small squid

• 1 tin chopped tomatoes

• 3 garlic cloves, peeled and finely chopped

• 1 handful fresh parsley finely chopped

• 3-4 tbsp extra virgin olive oil

Method

1. Clean and prepare the seafood – or ask your fishmonger to do this for you.

2. Preheat the oven to 200°C/180°C fan

3. Put the mussels in a deep frying pan and cook covered over a medium to high heat until they have opened. Discard any that don’t open.

4. Bring a pan of water to the boil and add the linguine – you won’t need to add salt as the seafood is already quite salty. Cook for half the recommended cooking time and drain.

5. Heat the olive oil and the chopped garlic cloves and shallots in a large deep pan, add the squid, prawns and mussels, put a lid on and cook for 5 - 6 minutes. Ensure that all the mussels have opened and discard any that haven’t.

6. Add the chopped tomatoes and cook for approximately 10 minutes.

7. Add the drained pasta to the pan with the sauce, mix well and place a single portion of pasta and seafood on a rectangular double sheet of baking paper or aluminium foil about 50cm long. Close each packet well and bake in a preheated oven at 200°C degrees for 8 - 10 minutes.

8. Serve your seafood linguine al cartoccio sprinkled with parsley in the individual foil packets.

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