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Spaghetti al Cartoccio

  • prep time 0 min
  • total time 0 min
  • serves 4
3 Ratings
Spaghetti al Cartoccio

Recipe courtesy of Fausto Di Berardino, Owner, Coppi Ristorante. Yield is 4 servings.

Christine Cushing Courtesy of:
Christine Cushing

Main, Dinner, Herbs, Shellfish, Tomatoes, Bake, Italian, Pasta

Directions for: Spaghetti al Cartoccio



2 Tbsp extra virgin olive oil, to taste

1 large Onion, chopped

1 clove garlic, chopped

16 fresh clam

16 fresh mussel

¼ cup chopped fresh calamari

16 fresh scampi, cleaned, tail on

10 cherry tomatoes, halved

1 cup white wine

fresh basil, to taste

¼ cup tomato, sauce

chopped fresh basil, to taste

chopped fresh rosemary, to taste

chopped fresh parsley, to taste


500 g spaghetti




1. Preheat oven to 350 degrees F.

2. Heat the olive oil in a large skillet on medium heat.

3. Add the onion, garlic, seafood and cherry tomatoes.

4. Add the wine and simmer until reduced slightly, about 2 minutes.

5. Add the tomato sauce and some chopped basil.

6. Keep warm and set aside.


1. Bring large pot salted water to a rolling boil.

2. Add the pasta.

3. Cook 4 1/2 minutes (the pasta should be cooked only halfway).

4. Drain.

5. Add cooked pasta to sauce in pan and toss to coat.

6. Season and add more chopped basil and some chopped rosemary and parsley.


1. Equally divide the pasta among 4 parchment squares.

2. Fold the squares to make a triangle and dampen the edges to seal.

3. Wrap the triangles in foil and put them on a baking tray.

4. Bake 5 minutes.

5. Cut open paper and serve.

See more: Main, Dinner, Herbs, Shellfish, Tomatoes, Bake, Italian, Pasta