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    Farfalle al cartoccio

    Recipes by Michelina Di Lalla

    A simple yet sumptuous seafood dish.

    Serves 4

    • 300g pasta “farfalle”
    • 500g mussels
    • 350g clams
    • 200g tomatoes, chopped
    • White wine
    • 2 garlic cloves
    • 20g oil
    • Oregano
    • Parsley, minced
    • Salt
    • Pepper

    1. Open the mussels and clams by placing them in a pan with a little wine and 1 garlic clove over high heat.
    2. Meanwhile, cook the pasta al dente.
    3. In another pan, sauté the remaining garlic clove in a little oil. Add the tomatoes, shellfish, oregano, parsley, salt and pepper.
    4. Pre-heat oven to 200°C.
    5. Drain the pasta and add it to the shellfish sauce in the pan. Toss for 2-3 minutes.
    6. Divide the pasta onto 4 sheets of baking paper and aluminium foil and wrap them securely into parcels.
    7. Bake in hot oven for about 10 minutes. Serve immediately.