1 box spaghetti 4 tbs extra virgin olive oil 2 cloves garlic 2 tablespoons chopped parsley 8 large shrimp 1 pound clams 4 calamari ¼ cup white wine 1 cup chopped tomatoes 1 dried chili pepper salt and pepper to taste
Carefully wash the clams, rinsing them several times under running water to remove any sand and debris.
Heat half the oil in a pan over medium heat, add the clams, stir, cover and cook until the clams open. Remove the pan from the heat and when the clams are cool, remove the shells. Save the water in which the clams were cooked, filtering it through a very fine sieve or cheesecloth.
Clean and peel the langoustines by cutting into the abdomen with the tip of a knife and removing the shell.
Clean the calamari, removing the skin of the body sac and separating the tentacles from the body. Then remove the interior and the transparent cartilage. Remove the beak in the center of the tentacles and remove the eyes. Cut the squid into thin strips.
Heat the remaining oil in another pan over medium heat and add the peeled garlic. As soon as the garlic begins to brown, pour all the seafood into the pan and brown for 2 minutes.
Add the wine, stir and when the wine has completely evaporated, add the peeled, seeded and chopped tomatoes, the crushed pepper, the water from the clams and cook for about 10 minutes.
In the meantime, cook the pasta in a large pot of lightly salted boiling water for two minutes less than the cooking time indicated on the package.
Drain the pasta, dress with the sauce prepared as above, add the parsley, mix well, then spread the mixture out on a sheet of aluminum foil a little longer than 2 1/2 feet folded in half short edge to short edge.
Cover with another sheet of aluminum foil of equal length. Seal the edges by folding them over three or four times.
Bake in a preheated 350°F oven for 5 minutes. Remove from the oven and serve immediately in the aluminum foil.
Try Barilla Classic Blue Box's Spaghetti. This long shaped pasta goes great with just about any sauce or pasta dish, making it Italy's most popular pasta shape!
The foil contains a delight for the palate with an intense flavor with which we pair a straw-yellow white wine that has a bouquet of flowers and exotic fruit that is dry, hot, fairly mellow and fresh with savory notes. Abruzzo Chardonnay I.G.T.
If desired, the top can be covered with parchment paper instead of aluminum foil.