Linguine al Cartoccio

Name: Linguine al Cartoccio
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g linguine; 200 g shrimp; 200 g mussels; 200 g cherry tomatoes; 2 garlic cloves; 1 handful parsley; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Linguine al Cartoccio hails from the coastal regions of Italy where the sea's bounty meets the cook's art. Traditionally enjoyed during summer gatherings, this dish captures the essence of Italian seaside dining, often shared among friends savoring the fresh catch of the day. The method of baking in parchment intensifies the flavors, turning a simple meal into an aromatic celebration of seafood.

The dish should deliver a burst of briny sweetness from the shrimp and mussels, while the cherry tomatoes lend a bright, juicy counterpoint. The garlic and parsley weave through each strand of linguine, adding depth and freshness. Every bite should transport you to a sunlit terrace overlooking the azure waves, where the sea's gifts are savored in their purest form.

Ingredients

400 glinguine
200 gshrimp
200 gmussels
200 gcherry tomatoes
2garlic cloves
1 handfulparsley
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water. This will season the linguine as it cooks, enhancing the overall flavor of the dish.
While the water is coming to a boil, prepare the sauce in a wide pan. Heat a tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and sauté until they become fragrant and slightly golden, being careful not to burn them.
Add 200 g of cherry tomatoes, halved, to the pan. Cook them until they begin to soften and release their juices, about 5 minutes. Stir occasionally to ensure even cooking and to help the tomatoes break down into a sauce.
Add 200 g of shrimp and 200 g of cleaned mussels to the pan. Stir them gently into the tomato mixture. Cook until the shrimp turn pink and opaque and the mussels open up, indicating they are done. Discard any mussels that do not open.
Once the water is boiling, add 400 g of linguine to the pot. Cook the pasta until it is just shy of al dente, as it will finish cooking in the oven. Reserve a cup of the starchy pasta water before draining.
Preheat your oven to 200°C (392°F). Layer the drained linguine into the pan with the seafood and tomato sauce. Toss everything together, adding reserved pasta water a little at a time to loosen the mixture and help the sauce cling to the pasta.
Cut large sheets of parchment paper and divide the pasta mixture among them. Fold the edges tightly to create sealed packets. Place the packets on a baking sheet and bake in the preheated oven for about 10 minutes, allowing the flavors to meld and the pasta to finish cooking.
Carefully open the packets, being cautious of the steam. Transfer the contents to serving plates and garnish with a handful of chopped parsley. Serve immediately while the dish is hot and aromatic.