Recipes › Seafood › Seafood Pasta Al Cartoccio Recipe

Seafood Pasta Al Cartoccio Recipe

Recipe by Pedro M. A. Neves

Seafood pasta al cartoccio is a dramatic Italian technique where fresh seafood, pasta, and aromatics are sealed in parchment paper and steamed together, creating a fragrant bundle that opens tableside to release aromatic steam and flavors. This Ligurian-inspired dish combines the delicate sweetness of shellfish with al dente pasta and a light white wine sauce, all cooked en papillote for maximum flavor retention and visual impact.

Ingredients

• 200g fresh linguine or tagliatelle
• 150g mixed seafood (shrimp, clams, mussels, scallops), cleaned and prepared
• 2 cloves garlic, thinly sliced
• 60ml dry white wine (Vermentino or Pinot Grigio)
• 120ml fish or vegetable stock
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 8-10 cherry tomatoes, halved
• 12 fresh basil leaves
• 4 sprigs fresh Italian parsley
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Pinch of red pepper flakes
• 2 sheets parchment paper (each approximately 30cm × 40cm)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until just under al dente (about 1 minute less than package direction). Drain and toss lightly with 1 tablespoon olive oil to prevent sticking.

2. Cut two large rectangles of parchment paper. Fold each in half lengthwise, then unfold and lightly oil the bottom half of each sheet with remaining olive oil.

3. Divide cooked pasta between the two parchment sheets, arranging it on the oiled lower half of each sheet in a loose nest.

4. Distribute garlic slices, mixed seafood, halved cherry tomatoes, and red pepper flakes evenly between the two packets, arranging them over and around the pasta.

5. Pour 30ml white wine and 60ml stock over each packet. Drizzle each with fresh lemon juice and season with salt and pepper. Scatter fresh basil and parsley over the filling.

6. Fold parchment paper over the filling to create a sealed pouch. Starting at one corner, fold and crimp the edges tightly toward the center, creating a half-moon or envelope shape. Ensure all edges are tightly sealed.

7. Place sealed packets on a large baking sheet. Bake in a preheated 200°C (400°F) oven for 12 minutes, until the parchment puffs and takes on light golden spots.

8. Remove from oven and place each packet on a serving plate. Using scissors, carefully cut an X through the top layer of parchment at the table, allowing diners to open the packet and experience the aromatic release.

Substitutions

• Substitute mixed seafood with firm white fish fillets (such as halibut or sea bass) cut into bite-sized pieces for a less briny option
• Replace white wine with additional fish stock for an alcohol-free version with equally deep umami flavor
• Use gluten-free pasta to accommodate dietary restrictions; cooking time remains the same
• Swap butter (1 tablespoon) for olive oil for a richer, less herbaceous finish

Tips

• Al cartoccio packets should be opened carefully after cooking as escaping steam can cause burns; allow 30 seconds for initial steam release before fully opening
• Prepare the packets up to 2 hours in advance and refrigerate; add 2-3 minutes to baking time if cooking directly from cold
• Use a combination of shellfish sizes to ensure even cooking; add larger scallops at the packet's edge and smaller shrimp toward the center
• For visual drama, serve directly at the table and instruct diners to cut open their own packet to experience the full aromatic effect

Al cartoccio (literally 'in parchment') is a hallmark technique of Italian coastal and Mediterranean cuisine, particularly in Liguria, where simple fresh ingredients are celebrated through this elegant steaming method that preserves delicate flavors and seafood textures while creating a memorable dining experience.

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