Serving pasta with a fish sauce in a bag made of ovenproof paper or aluminium foil concentrates the flavour and fragrance, which explode when the package is opened, invading your nostrils with a truly pleasurable aroma.
350g dried vermicelli or
Salt and pepper, to taste
60ml olive oil
2 garlic cloves, peeled and
1 hot red chilli, chopped
250g cherry tomatoes
2tbs 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
2tbs coarsely chopped
fresh flat-leaf parsley
Method Preheat the oven to 200Â°C. Heat the oil in a large saucepan, add the garlic and chilli and fry briefly. Add the tomatoes and wine and cook on for a few minutes. Now add the mussels and clams, put on the lid, and wait for them to open in the heat - about four 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 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, roughly 50cm square, out on a baking sheet on the work surface. 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.
•Linguine is an alternative pasta, and you can use whichever seafood you can find or get hold of.
Recipe from Pasta by Antonio Carluccio