Fruits de la mer Pasta In Papilotte

Fruits de la mer in french means seafood  ,a new word from Piggy Jo .  I picked the name Fruits de la mer instead of seafood  :p  French lesson no 1 . She ate something like this in Paris but said mine was better :p Kidding ??? And here I was , tellling her that I want to fly over to Europe one day and try all the french and italian food !!! Of course she was kidding...just wanna butter me up or no food for her * wink , wink . Okay , back to this pasta dish.  I saw this beautiful recipe from Angie Tee's blog - Seasalt With Food and I am sure many of you would have seen this recipe on her blog - Seafood Pasta In Paper Bag . I am crazy with cooking food in papilotte for it enhance and seal in the aroma and flavors and what more with the leftover of steamed crabs - thus Angie Tee and her seafood pasta comes to mind .........

I tweaked her recipe by first making the pasta Aglio Olio then add the fruits de la mer on top before baking them in paper bag.  I used the leftovers steamed crabs gravy ( which has the chinese wine in it ) instead of using white wine. Gosh ... it was so flavorful and my wild boar who doesn't like pasta , asked for more. Needless to say , the happiest one is the Piggy gal !!!  this is one great pasta meal , I will definitely make this again when my the other Piggy comes home...I am sure he will love it as much as we do :) 

Thank you Angie Tee for sharing this wonderful recipe with me. Love it very much :)  Come to think of it...we have similar taste where food is concern :)  This is her fifth of sixth recipe that I have tried out and each time , it turned out fabulous...never disappointing.  "Thanks Angie Tee...I look forward to trying out all the recipes on your blog :)  It is a pleasure reading your blog...so much to feast on "

I added in kiwi mussels, big and succulent...no fat and omega rich :p

first I make the Aglio Olio pasta, then add in the fruits de la mer on top

bake for 20-25 minutes @180C

open only when ready to serve...this is so good...
steaming hot and the aroma kills,
I thought I had died and gone to heaven ....

my wild boar was enticed with the aroma of this dish 
that he asked for a big portion :p

whoa...this is truly mouth-watering and 
I am sure when Piggy Josh see this, he will ask me to make for him...;p

Seafood Pasta In Paper Bag ( adapted from Seasalt With Food )

 Ingredients


1 Packet (about 450 g) Linguine or Spaghetti
16 – 20 Large Peeled Prawns, tail intact
700 – 800g Clams
12 Medium Size Fresh Scallops
250 g Small Roma Tomatoes, halved
2 Cloves Garlic, thinly sliced or chopped
1 Small Bunch Fresh Basil Leaves, torn
1 Small Bunch Italian Flat Leave Parsley, chopped
1 Cup White Wine, divided
8 Tbsp Unsalted Butter, divided

Extra Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper

Lemon Wedges

Parchment Paper

Kitchen Strings

Method

Preheat the oven to 375˚F.

Bring a large pot of salted water to a boil. Add the pasta and cook according to the packaging's instructions, or until al dente. (Drain well)

Use 2 large pieces of parchment papers for each serving. Place the papers on a large bowl. Divide the pasta into equal portions (4 portions). Top the pasta with seafood, tomatoes, garlic, basil leaves, white wine, butter, and season with sea salt and black pepper. Wrap the paper up and tie it with kitchen strings.

Place the bags on a baking tray and bake for about 20 minutes, or until the seafood are fully cooked. To serve, cut the kitchen strings, open the paper bag, drizzle some olive oil and garnish the seafood pasta with parsley and lemon wedges. Serve immediately.

Have a great weekend !



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