Baked Seafood Spaghetti

Servings: 4 to 6 » Preparation: 30 mins + 1hr soaking time » Cooking: 40 mins » Level: Medium
Ingredients:
  • 1 1/2 lb (750 g) clams, in shell
  • 1 1/2 lb (750 g) mussels, in shell
  • 14 oz (400 g) small squid, cleaned
  • 2 cloves garlic, finely chopped
  • 1 dried red chili pepper
  • 2 tablespoons finely chopped parsley
  • 1/3 cup (90 ml) extra-virgin olive oil
  • 1/2 cup (125 ml) dry white wine
  • 1 1/2 (750 g) firm-ripe tomatoes, peeled and chopped
  • 12 oz (350 g) shelled crayfish
  • 1 lb (500 g) spaghetti
  • Salt

Procedure:
  1. Soak the clams and mussels in a large bowl of cold water for 1 hour
  2. Drain and rise well under cold running water
  3. Scrub or pull any beards off the mussels
  4. Remove the mottled skin from the squids and cut the bodies into small chunks
  5. Cut the tentacles in half
  6. Preheat the 350 F (180 C/gas 4)
  7. Saute the garlic, chile, parsley in the oil in a small saucepan over high heat until the garlic is pale gold, about 3 minutes
  8. Pour in the wine and let it evaporate
  9. Add the tomatoes and cook for 10 minutes
  10. Add the squid, clams, mussels, and crayfish
  11. Cover and simmer over medium high heat until the clams and mussels open up
  12. Remove from the heat and discard any clams or mussels that haven't opened
  13. Shell half the seafood
  14. Cook the spaghetti in a large pot of salted boiling water for the half time indicated in the package
  15. Drain, reserving the cooking water, and add to the seafood sauce, tossing well
  16. Cur 4-6 large pieces of aluminum oil and fold each one in half to double the thickness
  17. Divide the pasta into 4-6 portions and place in the center of the pieces of aluminum foil, adding 3 tablespoons of cooking water from the pasta to each portion
  18. Close, sealing the foil well
  19. There should be an air pocket in each of the packages
  20. Bake until the parcels have puffed up slighty, 12-15 minutes
  21. Serve the foil parcels directly on the table