Recipe: Linguine in Cartoccio Napoletana

Linguine in Cartoccio Napoletana is a delightful and flavorful Italian dish that combines linguine pasta, fresh seafood, aromatic herbs, and a rich tomato sauce, all cooked to perfection in a parcel. This dish originates from Naples, a city renowned for its vibrant culinary tradition and proximity to the sea. The dish not only looks impressive when served, but it also allows all the flavors to infuse together, creating a taste sensation that is hard to resist. Let’s dive into this mouthwatering recipe and learn how to recreate it in your own kitchen.

Ingredients:

– 250g linguine pasta
– 300g mixed seafood (shrimp, mussels, calamari, etc.)
– 2 tablespoons olive oil
– 4 cloves of garlic, minced
– 1 onion, finely chopped
– 1 red chili pepper, finely chopped (optional)
– 400g canned chopped tomatoes
– 1 handful of fresh basil leaves
– Salt and pepper to taste
– 4 sheets of parchment paper (approximately 30x30cm each)

Instructions:

1. Preheat your oven to 200°C (400°F). Begin by cooking linguine pasta according to the package instructions, until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped onion, and red chili pepper (if using). Sauté until the onion becomes translucent and the garlic is fragrant.

3. Add the mixed seafood to the skillet and cook for about 3-4 minutes or until the seafood is almost cooked through. Be careful not to overcook the seafood, as it will continue cooking in the oven. Remove the skillet from heat and set aside.

4. In a separate saucepan, heat the canned chopped tomatoes over medium heat. Season with salt and pepper to taste. Bring the sauce to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together. Stir in the fresh basil leaves and remove the saucepan from heat.

5. Take one sheet of parchment paper and fold it in half to form a crease in the middle. Open it back up and place a portion of linguine pasta in the center. Top with a portion of the cooked seafood and drizzle with a spoonful of the tomato sauce.

6. Now, carefully fold the parchment paper over the pasta and seafood, creating a half-moon shape. Starting at one end, fold the edges together, making small overlapping folds to seal the parcel completely. Repeat the process for the remaining portions.

7. Place the parcels onto a baking tray and transfer to the preheated oven. Bake for approximately 15-20 minutes, or until the parchment paper becomes slightly browned and crispy.

8. Remove the baking tray from the oven and let the parcels rest for a couple of minutes. Serve the Linguine in Cartoccio Napoletana by carefully opening the parcels at the table, allowing the delightful aroma to fill the room.

This Linguine in Cartoccio Napoletana recipe is a true celebration of the flavors of Italian cuisine. The steaming pasta, succulent seafood, and aromatic tomato sauce create a sensational combination that will surely impress your family and friends. So, embrace your inner chef, channel your Italian spirit, and enjoy this delicious dish that transports you to the vibrant streets of Naples. Buon appetito!