Spaghetti Al Cartoccio — Seafood in Parchment
Pasta and mixed seafood steam together in a parchment packet with garlic, white wine, and a squeeze of lemon — the classic Italian way. Tear open at the table for pure theatre and zero cleanup.
- Total time
- 28 min
- Servings
- 2
- Calories
- 480
- Protein
- 34g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 400°F. Boil spaghetti in salted water until just under al dente, about 8 minutes. Drain.
Step 2
Tear two large sheets of parchment paper, each about 16 inches. Divide cooked pasta between both, leaving room at edges.
Step 3
Top each pasta pile with half the seafood, garlic, tomatoes, and parsley. Pour 1/4 cup wine over each. Season with salt and pepper.
Step 4
Fold parchment edges up and seal by crimping tightly so steam stays trapped inside. Place both packets on a baking sheet.
Step 5
Bake for 8–10 minutes until packets puff with steam and fish is opaque inside. Open carefully — steam will be very hot.
Step 6
Transfer packets to bowls or plates. Drizzle with lemon juice, add lemon zest, and serve immediately.
Tools you’ll need
- large pot for boiling
- colander
- parchment paper
- baking sheet
- knife for mincing and chopping
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