3 quarts water (salt optional)
4 tablespoons olive oil
12 clams, preferable Manila, well scrubbed, in their shells
12 mussels, preferable Penn Cove, bearded and scrubbed, in their shells
4 garlic cloves, sliced
º teaspoon red pepper flakes
º teaspoon curry powder
12 raw shrimp, shelled and deveined
8 large scallops, cut in half
? cup cleaned squid, cut in small rings
? teaspoon salt
? cup white wine
1 cup shrimp stock (see link) or bottled clam juice
1 cup tomato sauce
2 tablespoons chopped fresh parsley
1 pound pasta, spaghetti, spaghettini or linguine


1. Preheat the oven to 450 degrees F. In a large pot, bring the water to a boil with or without the optional salt. Tear off a large piece of heavy duty, widest-size-possible aluminum foil and lay it out flat on a baking sheet.
2. While the water is heating, pour the oil into a large sautÈ pan set on medium-high heat. Add the clams, mussels, garlic, red pepper and curry powder, cover, and cook 2 minutes. Add the shrimp, scallops, squid and salt and cook for 2 minutes. Stir in the rest of the ingredients except the pasta, increase the heat to high, bring to a boil, cover and cook for 2 minutes. Remove all of seafood and set aside, with the clams and mussels separated from the shrimp, scallops and squid. Discard any unopened clams or mussels. Reduce the heat to low and continue simmering the sauce for about 5 minutes.
3. Cook the pasta in boiling water until just tender. Drain well, return to the pot and add the simmering sauce and cooked seafood. Toss until well coated, increase the heat to medium and cook for 2 minutes.
4. Spoon the pasta into the center of the foil-lined baking sheet and fold both ends over the top. Seal the edges very well and transfer the pan and pouch to the oven; bake 5 minutes. Remove from the oven and slide the foil pouch into a large oval gratin or other serving dish. Bring to the table, cut and roll back the foil for serving in front of your guests.
Nick Stellino loves to present this dish at the table, letting his guests inhale the aroma that bursts from the foil packet when it is slit. Be careful that the steam doesn’t burn your face when you slit the foil. You can intensify the flavor of the sauce by increasing the amounts of shrimp stock, wine and tomato sauce by º cup each, and reducing the sauce by one third over high heat after the seafood is removed.
Baked Seafood Pasta
Categories :
Tags :