Spaghetti Alla Chitarra With Mixed Seafood Baked In A Paper Bag.↓
Quiet Lunch is big on innovation but we’re even bigger on not having to wash the dishes after a good home cooked meal. Thankfully we found a recipe that manages to blend the best of both worlds. For those of you who may not know of the method, the recipe we’re showcasing today calls for you to cook it, not in a pot, but in a paper bag.
Now, before you call us charlatans, cooking in a paper bag is safe, equals less mess, and your food comes equally as good, if not better. We actually had tough time locating this recipe but thanks to Jamie Oliver we got our hands it.
• 200ml Olive oil
• 12 Ripe tomatoes, peeled and chopped
• 1 Red onion, finely chopped
• 2 Garlic cloves, crushed
• 2 Red chillies, finely chopped
• 80g Butter, cubed
• 1 1/2 tbs Curry powder
• 200ml White wine
• 100g Squid or baby octopus
• 12 Mussels
• 12 Clams
• 300ml Fish stock
• 100g Salmon, sliced
• 100g Blue-eye cod, sliced
• 8 Green prawns, peeled and de-veined
• 20 Basil leaves
• Salt and ground black pepper
• 400g Spaghetti
Preheat the oven at 200°C.
Heat half the olive oil in a large frying pan over a medium heat. Add the tomatoes and onion, and cook, stirring occasionally, for 2-3 minutes.
Add the garlic and chilli and cook for a further 6 minutes. Add the butter and curry powder and cook for 6 minutes, stirring occasionally.
Add the white wine and simmer until the sauce reduces by half. Remove and set aside.
Cook the pasta in a large saucepan of boiling salted water for 7 minutes or until al dente. Drain and refresh under cold water.
Heat the remaining oil in a frying pan over a mediumhigh heat. Add the squid or octopus and cook, tossing, for 1 minute. Add the mussels, clams and fish stock.
Once the mussels and clams open, add the salmon, cod and prawns and cook for 1-2 minutes.
Toss the pasta with tomato sauce, seafood and basil leaves. Season with salt and pepper.
Arrange the pasta evenly on four 55cm x 40cm sheets of baking paper. Bring the corners together and tie in a parcel with string. Place onto a baking tray and cook in the preheated oven for 6 minutes.
Serve unopened parcels on the plate, then open at the table.
Spaghetti “al Cartoccio”.↓
• 1/3 cup olive oil
• 1 pint of cherry tomatoes, halved
• 5 cloves of garlic, minced
• 2/3 cup pitted black olives, chopped
• 4 sun-dried tomatoes, rough chop
• 1 red chilli, finely chopped
• 1 Tbsp. dried Greek oregano
• 1/4 cup dry white wine
• 1lb. of frozen(thawed) or fresh seafood medley
• 2 Tbsp. chopped fresh parsley
• 1 package of spaghetti (500gr)
• 4 paper lunch bags
Pre-heated 350F oven.
Spray your paper lunch bags with cooking spray or brush them with vegetable oil. Place on a baking sheet and reserve.
Get a large pot of water boiling. When it starts boiling, add a generous amount of salt and cook your pasta for about 5-6 minutes (under al dente). The pasta will cook through when baked.
In a large skillet, add your minced garlic and infuse your oil for about a minute. Add your halved cherry tomatoes and sundried tomatoes and simmer for about 10 minutes to soften and cook through. Add your chopped olives, oregano and chilli flakes and adjust seasoning with sea salt. Reserve.
When your pasta has cooked for 5-6 minutes, drain and add it to your sauce along with the reserved mixed seafood, white wine and chopped fresh parsley. If the pasta looks dry, drizzle some more olive oil.
Carefully place a portion of pasta into each paper bag. For a nice presentation, tie some butcher’s twine at each end of the cartoccio to give them a tapered look.
Place the baking sheet in the pre-heated oven for another 10 minutes. Carefully place each cartoccio onto a plate and serve to your guests. Carefully cut open each cartoccio with kitchen scissors and enjoy!