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Delicious baked in foil spaghetti

Delicious baked in foil spaghetti

December 17, 2021
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The aromas of this special pasta envelop you, the taste conquers you, each ingredient contributes to creating a truly unique and exquisite dish, we are talking about spaghetti in foil with seafood sauce. This recipe lends itself to being the main dish for parties, important occasions, dinners with friends and Christmas. You can prepare the sauce in advance and lastly make the packets to bake in the oven, you couldn't ask for more! And then this spaghetti recipe is delicious, tasty and healthy. Tomato cooked with extra virgin olive oil is a precious source of lycopene, which is an antioxidant, durum wheat pasta helps to avoid dangerous glycemic peaks and seafood is a source of omega 3 fatty acids, with anti-inflammatory and cardioprotective action, and selenium, which is a mineral with an antioxidant and antiviral action. In short, taste and health are served! This is a great Christmas present!


320 grams of durum wheat spaghetti

400 grams of mussels

400 grams of clams

10 scallops

300 grams of baby octopus

300 grams of cuttlefish

150 grams of prawns

1 clove of garlic

750 grams of tomato pulp


Chili pepper

Sea salt


Extra virgin olive oil

2 glasses of white wine

4 Sheets of aluminum foil

4 sheets of baking paper

Wash mussels and clams under running water, scrub well with a brush to remove any residual sand. In the pan pour a glass of white wine, mussels and clams. Cover with the lid and cook over high heat to open the shells. Remove the shellfish and set them aside, also keep the cooking liquid. Shell the prawns and cut them into pieces. Clean octopus and cuttlefish and cook them for 5 minutes in boiling water. Then drain them, cut the cuttlefish into strips and the baby octopus in half. Now put a saucepan on the heat, brown the garlic clove in half a glass of oil. Add the cuttlefish and baby octopus and cook for ten minutes over low heat. Now add the prawns, scallops, mussels and clams and cook for another 5 minutes, always over low heat. Pour a little of the cooking liquid from the mussels and a glass of white wine. Add a pinch of finely ground sea salt, a grind of pepper, a few slices of fresh chilli and chopped parsley. Let the white wine evaporate. Also add the tomato pulp and cook for half an hour. Meanwhile, cook the spaghetti in abundant salted water and drain them al dente. Prepare the foil with sheets of baking paper and line them with aluminum foil, so that the food is in contact with the baking paper. Distribute the spaghetti and sauce in each foil. Close and put in the oven at 200° C for 10 minutes. Enjoy this beauty!

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