serves
4
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) extra virgin olive oil, plus extra to drizzle
- 2 tbsp finely chopped flat - leaf parsley stalks
- 1 small red chilli, finely chopped
- 400 g cherry tomatoes, chopped
- 1 garlic clove, finely chopped
- 12 raw prawns, peeled, intestinal tracts removed, tails intact
- 12 scallops
- 500 g pot - ready clams (vongole), drained and rinsed
- 500 g pot - ready mussels, drained
- 125 ml (½ cup) dry white wine
- 400 g spaghettini
- Chopped parsley and chilli oil, to serve
Instructions
- Preheat the oven to 200˚C.
- Heat the oil in a large frying pan with a lid over medium-high heat. Add the parsley stalks, chilli, tomatoes and garlic and cook for 1 - 2 minutes or until fragrant.
- Add the prawns and scallops, and cook for 1 minute each side or until just cooked. Remove from the pan and set aside to rest.
- Add the clams, mussels and wine to the pan, cover with a lid and cook, shaking the pan regularly for 3 - 4 minutes or until the mussels and clams have opened. Return the prawns and scallops back to the pan and set aside.
- Meanwhile, bring a large pot of salted water to the boil. Add the spaghettini and cook for 3 - 4 minutes or until still a bit behind al dente. Toss the pasta into the seafood to combine well.
- Place four 40 cm squares of baking paper over four shallow bowls. Divide the spaghettini and sauce between the baking paper draped bowls, then bring up the sides of the paper and tie with string to make a secure bundle – you want to make sure no steam can escape. Place the bundles on a baking tray and bake for 5-10 minutes. This will allow the pasta to cook through.
- Place the unwrapped bundles in serving bowls, allowing your guests to open them. Serve with bowls of chopped parsley and chilli oil for your guests to help themselves.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
