🇮🇹 Italian · Pasta
🦐 Spaghetti al Cartoccio
Spaghetti al Cartoccio
Seafood spaghetti sealed and finished inside a parchment paper parcel, trapping all the aromatic steam so the dish arrives at the table still puffed, to be torn open tableside.
Cooking the pasta's final moments inside a sealed paper parcel concentrates all the briny seafood aroma that would otherwise escape into the kitchen, creating a genuinely theatrical moment when the parcel is torn open at the table.
Ingredients
Equipment: Large pot, Large sauté pan, Parchment paper
- 400 g (14 oz) spaghetti
- 500 g (1.1 lb) mixed shellfish (mussels, clams, shrimp)
- 200 g (7 oz) squid, sliced into rings
- 3 cloves garlic, sliced
- 1 dried chili, crumbled
- 150 ml (⅔ cup) dry white wine
- 300 g (10.5 oz) cherry tomatoes, halved
- 80 ml (⅓ cup) extra virgin olive oil
- Fresh parsley, chopped
- Salt, to taste
Method
- Warm half the olive oil in a large pan and sauté the garlic and chili briefly.
- Add the mussels and clams with the wine, cover, and cook until they open, about 4-5 minutes; discard any that stay closed.
- Remove the shellfish, strain and reserve the cooking liquid.
- In the same pan, add the cherry tomatoes and cook briefly, then add the squid and shrimp, cooking for 2-3 minutes.
- Bring a large pot of salted water to a boil and cook the spaghetti until very al dente, about 2 minutes less than the package instructions.
- Drain the pasta and toss briefly with the seafood mixture and reserved cooking liquid.
- Divide the pasta and seafood among large sheets of parchment paper, folding and sealing each into a sealed parcel.
- Bake at 220C (425F) for 6-8 minutes until the parcels puff up.
- Serve immediately, tearing each parcel open at the table to release the aroma.
Chef Tips
- Undercook the pasta slightly before sealing it in the parcel, as it continues cooking from the trapped steam in the oven.
- Seal the parchment parcels well to trap the steam, which is what infuses the pasta with the seafood aroma.
- This dish is best served immediately from the oven, torn open right at the table for the full sensory effect.
Common Mistakes to Avoid
- Overcooking the pasta before sealing, resulting in mushy noodles by the time it finishes in the parcel.
- Not sealing the parchment tightly enough, letting steam escape rather than infusing the dish.
- Overcooking the seafood, particularly the delicate shrimp and squid, before assembling the parcels.
Nutrition (per serving)
Health Benefits
- An excellent source of lean protein and omega-3 fatty acids from the varied seafood.
Cultural Note
Spaghetti al cartoccio is a signature coastal Campanian dish, its theatrical paper-parcel presentation a favorite for special dinners and celebrations along the Amalfi Coast.
Storage & Serving
Storage: Best eaten immediately; seafood pasta does not keep or reheat well.
Reheating: Not recommended; best enjoyed fresh from the oven.
Serve with: A chilled Italian white wine, Crusty bread