Spaghetti allo Scoglio in aluminum foil

Ingredients for 4 servings:

• 400g spaghetti
• 500 g mussels
• 250 g clams
• 200 g squid rings
• 200 g shrimp(s), small, peeled
• 4 large prawns (giant prawns)
• 400 g tomatoes, peeled (can)
• 500 g tomatoes, pureed
• 125 ml dry white wine
• 5 tbsp extra virgin olive oil
• 3 tbsp, heaped basil pesto
• 1 tsp, heaped salt
• 2 m.-large chili pepper(s)
• e.g. basil, some leaves
• 1 pinch of salt
• Cayenne pepper
• e.g. aluminum foil
• Salt for cooking pasta

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Spaghetti with seafood

Combine the olive oil and basil pesto in a large 5-liter pot and heat. Deglaze with the white wine, gradually adding the peeled and crushed tomatoes and the finely chopped chili pepper. Reduce the heat to medium. Season with salt and cayenne pepper. Meanwhile, bring the spaghetti water to a boil with 1 teaspoon of salt. Rinse and clean the mussels and clams. Cut open the backs of the king prawns and remove the intestines. Once the spaghetti is in the boiling water, it’s time to add the squid rings to the sauce. After five minutes, add the mussels, clams, king prawns, and shrimp to the sauce and continue to simmer, covered. Preheat a pasta bowl in the oven at 50°C. Just before the spaghetti is al dente, drain it through a sieve (the spaghetti will continue to cook in the sauce). Place the pasta bowl on aluminum foil cut into two pieces. Place the spaghetti in the pasta bowl, pour the sauce over the spaghetti, and garnish with the finely chopped basil leaves. Close the aluminum foil and serve.