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Isabella Franco

Italian film-maker Federico Fellini famously said that “Life is a combination of magic and pasta” and this sums up Isabella’s attitude towards food perfectly! Eating for pleasure, never calorie-counting and enjoying life to the full. 

Video Description

Learn how to make hearty and authentic Italian food with Chef Isabella Franco in this original masterclass. Get step by step instructions to these original recipes and ready yourself to enjoy homemade Italian food.

Join Isabella as she demonstrates how to make linguine al cartoccio in this episode of her masterclass, Magic & Pasta.

Linguine al cartoccio is a popular Central-Southern Italian recipe made with delicious, fresh seafood sauce. Chef Isabella's recipe is a fabulous dish to serve your dinner guests. 

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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


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

Preheat the oven to 200°C/180°C fan

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.

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.

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.

Add the chopped tomatoes and cook for approximately 10 minutes.

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.

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