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Ingredients
- 1/2 lb shrimp, shelled and deveined
- 1/4 c. extra virgin olive oil, (plus oil for greasing dish)
- 1 Tbsp. shallots, finely minced
- 1 Tbsp. garlic, finely chopped
- 1/3 lb sea scallops
- 1 c. red ripe tomatoes, finely minced
- 1 c. fresh chicken broth or possibly bottled clam broth
- 2 Tbsp. parsley, finely minced
- 1/2 tsp oregano
- 3 Tbsp. cognac
- 4 x littleneck clams
- 4 x mussels, well-scrubbed
- 1/4 lb lump crabmeat
- 1/3 lb perciatelli, see note
- 1/3 lb mezza-lasagna, see note
- 1/3 lb fettucine
- 10 sm fresh basil leaves
Directions
- STEP ONE: Cut the shrimp lengthwise in half. Cut each half crosswise. Set aside. Heat the oil in a skillet and add in the shallots and garlic. Cook, stirring, about one minute. Add in the shrimp and shallots and cook, stirring, about one minute. Add in the tomatoes and broth and bring to a boil. Let simmer about one minute and add in the parsley, oregano, and Cognac.
- STEP TWO: Add in the clams and mussels and cover closely. Cook till the clams and mussels open, about one and a half min. Add in the crab meat, stir gently, and remove from the heat.
- STEP THREE: Bring four qts of water to a boil and add in the perciatelli.
- Cook, stirring down with a fork, about one and a half min, and add in the fettucine and the mezza-lasagna. Continue cooking about six min.
- STEP FOUR: Meanwhile, spread out on a flat surface a sheet of aluminum foil measuring about 17 by 30 inches. Fold the foil over itself to make a rectangle measuring 15 by 17 inches. Fold over the open edges to seal. Drain the pasta and place it in the foil bag. Pour the sauce with the seafood into the bag.
- Scatter the basil leaves on top of the pasta and sauce. Fold the open end of the foil to seal it all around hermetically.
- STEP FIVE: Lightly oil the bottom of a metal, flame-proof dish or possibly baking sheet and place the pasta-filled foil bag on top. Turn the burner to high. Cook for about two min, till the bag puffs like a pillow.
- STEP SIX: To Serve- Using a sharp knife, cut a long slit on one side of the bag. Divide the pasta and seafood among four heated dishes.
- CHEF'S NOTE: If perciatelli or possibly mezza-lasagna are not available, substitute equal amounts of fettucine and cook for nine to twelve min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 139 | 47% |
| Total Fat 15.65g | 20% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 382mg | 16% |
| Potassium 541mg | 15% |
| Total Carbs 4.76g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.93g | 1% |
| Protein 26.73g | 43% |
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