Recipe - Pasta Cartoccio Frutta Di Mare

One half pound Shrimp shelled &
Deveined
One fourth cup Olive oil (plus oil for
Greasing dish)
1 tablespoon Shallots finely chopped
1 tablespoon Garlic finely minced
1/3 pound Sea scallops
1 cup Red ripe tomatoes finely
Chopped
1 cup Fresh chicken broth or
Bottled clam broth
2 tablespoon Parsley finely chopped
One half teaspoon Oregano
3 tablespoon Cognac
4 Littleneck clams
4 Mussels wellscrubbed
One fourth pound Lump crabmeat
1/3 pound Perciatelli See Note
1/3 pound Mezzalasagna See Note
1/3 pound Fettucine
10 small Fresh basil leaves

STEP ONE: Cut the shrimp lengthwise in half. Cut each half crosswise. Set
aside. Heat the oil in a skillet and add the shallots and garlic. Cook,
stirring, about one minute. Add the shrimp and shallots and cook, stirring,
about one minute. Add the tomatoes and broth and bring to a boil. Let
simmer about one minute and add the parsley, oregano, and Cognac.

STEP TWO: Add the clams and mussels and cover closely. Cook until the clams
and mussels open, about one and a half minutes. Add the crab meat, stir
gently, and remove from the heat.

STEP THREE: Bring four quarts of water to a boil and add the perciatelli.
Cook, stirring down with a fork, about one and a half minutes, and add the
fettucine and the mezzalasagna. Continue cooking about six minutes.

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, flameproof dish or baking
sheet and place the pastafilled foil bag on top. Turn the burner to high.
Cook for about two minutes, until 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 mezzalasagna are not available, substitute
equal amounts of fettucine and cook for nine to twelve minutes.

Recipe By : Tony Vallone of Tony's, Houston, TX

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini