Spaghetti ‘al cartoccio’

  • difficulty


  • 350 g0SXE012
  • 400 g mussels
  • 1 piece red chilli
  • 1 small bunch Italian parsley
  • 1 clove garlic
  • 400 g fasolari clams
  • 300 g baby octopuses
  • 400 g fasolari clams
  • salt
Spaghetti n° 12


Soak the fasolari clams in a bowl with plenty of cold water for an hour; drain them and rinse them.Clean, rinse and dry the dormouse then slice them; brush the mussels and rinse them under running water and drain them.Blanch the tomatoes in boiling water, drain, peel and deseed them then, after draining them from the cooking water, dice the pulp.Peel the clove of garlic and crush it lightly; rinse the parsley, dry it delicately with a tea towel and chop it finely.Place the mussels and the fasolari clams in 2 separate saucepans and allow them to open up, covered, over a medium heat tossing the saucepans from time to time.Remove them from the heat, shell the shellfish and place the pulp in a bowl; discard the mussels and the shellfish, that didn’t open and the empty shells.Next, heat a dash of oil in a pan add the garlic with the chilli and golden lightly; add the baby octopuses, brown them for 2-3 minutes, then add the mussels, the fasolari clams and flavour for a minute, keep stirring with a wooden spoon.Add the tomatoes, season with a inch of salt and simmer for 2-3 minutes over a high heat then sprinkle with chopped parsley.Cook the pasta in a large saucepan with plenty of boiling salted water.Drain it when very al dente, mix it with the fish sauce and arrange the spaghetti in the centre of 4 squares of greaseproof paper and coil the wrappings.Place them in a oven-proof dish and put them in a preheated oven at 200 °C for 7-8 minutes; serve warm.