Spaghetti Al Cartoccio Spaghetti In Foil Recipes

SPAGHETTI AL CARTOCCIO (SPAGHETTI IN FOIL)

Spaghetti Al Cartoccio (Spaghetti in Foil) image

Make and share this Spaghetti Al Cartoccio (Spaghetti in Foil) recipe from Food.com.

Provided by Marich

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 minced garlic clove
5 ounces heavy cream or 5 ounces half-and-half
6 ounces tomato sauce
40 small shrimp
3 slices prosciutto, minced
2 ounces cognac
2 tablespoons parmesan cheese
1 lb thin spaghetti
salt and pepper

Steps:

Preheat oven to 350 degrees. Boil water for pasta.
While water comes to a boil, melt butter in a large saute pan. Add minced garlic, cook a few minutes over medium heat. Add cream, salt, pepper, tomato sauce. Cook for four minutes on high flame.
Add spaghetti to boiling water and cook till al dente, Drain and add to sauce.
Add the shrimp, proscuitto, cognac and parmesan cheese. Stir and cook for two minutes on high heat. Remove from heat and put pasta in a bowl lined with aluminum foil. Seal foil in the shape of a Hershey's Kiss. Put in pre-heated oven for two minutes.
Remove and serve immendiatlely.

Nutrition Facts : Calories 1692.5, Fat 40.2, SaturatedFat 16.3, Cholesterol 1588.5, Sodium 1807.1, Carbohydrate 90.7, Fiber 0.7, Sugar 1.9, Protein 228.1

SPAGHETTI AL CARTOCCIO - (SPAG COOKED IN A BAG)

Spaghetti Al Cartoccio - (Spag Cooked in a Bag) image

This sounds so good! Posting here to keep safe until I have some good seafood on hand. From Terry Durack, who also suggests turning it Asian by subbing hokkien or udon noodles for the spag, and instead of the tomato sauce a quick stir fry of garlic, chili and ginger, with a dash each of fish sauce, white wine and sweet chili. Mix with the seafood, put in the bag and bake 15 mins. So there's 2 recipes : )

Provided by Aunty Dotty

Categories Spaghetti

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 garlic cloves, finely sliced
400 g canned chopped tomatoes
50 ml white wine
1 pinch dried oregano
1 pinch dried chili
1/2 teaspoon sugar
2 anchovy fillets, chopped
1 tablespoon capers packed in salt, rinsed
10 small black olives
6 -8 prawns, medium green
220 g dried spaghetti
300 g clams, rinsed and in their shells (vongole)
1 tablespoon Italian parsley

Steps:

Heat oven to 200°C.
To make the bags, take two 50cm square sheets of foil, lay a same size square of baking paper over each one and fold in half. Scrunch up the sides to form an open pouch, brush the insides with a little oil.
Heat the rest of the oil in a pan and fry the garlic for 1 minute on medium.
Add tomatoes, wine oregano, chili, sugar, anchovies, capers and olives and simmer gently for 15 minutes.
Cook the pasta in plenty of salted water until only just al dente.
Drain, toss with the sauce, and divide between the 2 bags. Add the prawns and clams and fold and scrunch the tops to make a tight seal.
Put them on a tray and bake for 15 minutes.
To serve, tip the bag contents onto a plate and scatter with the parsley and drizzle with a little extra virgin olive oil.

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