This sounds so good! Posting here to keep safe until I have some good seafood on hand. From Terry Durack, who also suggests turning it Asian by subbing hokkien or udon noodles for the spag, and instead of the tomato sauce a quick stir fry of garlic, chili and ginger, with a dash each of fish sauce, white wine and sweet chili. Mix with the seafood, put in the bag and bake 15 mins. So there's 2 recipes : )

Ingredients

2 serv.

olive oil↗2 tablespoons
garlic cloves, finely sliced↗2
canned chopped tomatoes↗400 g
white wine↗50 ml
dried oregano↗1 pinch
dried chili↗1 pinch
sugar↗1⁄2 teaspoon
anchovy fillets, chopped↗2
capers packed in salt, rinsed↗1 tablespoon
small black olives↗10
prawns, medium green↗6 -8
dried spaghetti↗220 g
clams, rinsed and in their shells (vongole)↗300 g
Italian parsley↗1 tablespoon

Step-by-step instructions

1
Heat oven to 200°C.
2
To make the bags, take two 50cm square sheets of foil, lay a same size square of baking paper over each one and fold in half. Scrunch up the sides to form an open pouch, brush the insides with a little oil.
3
Heat the rest of the oil in a pan and fry the garlic for 1 minute on medium.
4
Add tomatoes, wine oregano, chili, sugar, anchovies, capers and olives and simmer gently for 15 minutes.
5
Cook the pasta in plenty of salted water until only just al dente.
6
Drain, toss with the sauce, and divide between the 2 bags. Add the prawns and clams and fold and scrunch the tops to make a tight seal.
7
Put them on a tray and bake for 15 minutes.
8
To serve, tip the bag contents onto a plate and scatter with the parsley and drizzle with a little extra virgin olive oil.

Source: food.com

Original recipe ↗

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