Vermicelli and sea ‘jewels’ in a bag

Vermicelli e gioielli di mare in cartoccio

By: Antonio Carluccio
From: Pasta
Serves: 4
Photographer: Laura Edwards

I always wondered why some restaurants and trattorie served pasta with a mainly fish sauce in a bag made of ovenproof paper or aluminium foil. Through investigation I came to the conclusion that it is not only for show, but to properly cook and present the fish and pasta. It concentrates the flavour and fragrance, which explode when the package is opened, invading your nostrils with a truly pleasurable aroma. You must of course use the freshest of ingredients. If you can’t get hold of a sea truffle – rare even in Italy – use some clams, they are all jewels of the sea. You will also need some good ovenproof paper or foil.

Ingredients

Quantity	Ingredient
350g	dried vermicelli or spaghetti pasta
	salt and pepper, to taste

Sauce

Quantity	Ingredient
60ml	olive oil
2	garlic cloves, peeled and finely sliced
1	hot red chilli, chopped
250g	cherry tomatoes
2 tablespoons	dry white wine
300g	mussels, cleaned
300g	sea truffle or clams, cleaned
200g	baby squid, cleaned, bodies cut into rings
200g	very fresh prawns, peeled or unpeeled
200g	scallops, cleaned and shelled weight
2 tablespoons	coarsely chopped fresh flat-leaf parsley

Method

Preheat the oven to 200°C.
Heat the oil in a large saucepan, add the garlic and chilli, and fry briefly. Add the tomatoes and wine and cook for a few minutes. Now add the mussels and sea truffles or clams, put on the lid, and wait for them to open in the heat, about 4 minutes.
At this stage, cook the pasta in plenty of boiling salted water for 6–8 minutes or until al dente. While the pasta is boiling add the squid, prawns, scallops and parsley to the sauce, and cook for 3–4 minutes. Now add the well drained pasta to the sauce, mix well and season to taste.
To prepare the bag, lay a large doubled piece of paper or a single piece of foil out on a baking sheet on the work surface, roughly 50cm square. Put the pasta and sauce in the centre, and proceed to fold the parchment or foil in such a way as to build a sealed dome. Seal all the edges well.
Put the baking sheet and the dome package into the hot oven for 5–6 minutes. Transfer the package to a large serving dish and bring to the table. Open in front of the guests and divide between warmed plates.