Nothing beats having your pasta wrapped in paper bag, parchment paper or foil and baked in preheated oven for 20 mins....the aroma of the ingredients get infused and the flavor, juices from the seafood and aroma trapped in the pasta....the scent of the sea will burst on your tongue as you savor the pasta...mmmmm I love food cooked in papillote. En papillote , a french word for " in parchment " is a method of cooking in which the food is put into folded pouch or parcel and then baked. The parcel can be made from folded parchment paper and other materials ,such as a paper bag or aluminium foil may be used. For me, I prefer to use parchment paper...healthier and the juices won't leak out...keep the taste and aroma trapped in...besides pasta you can cook fish in papillote too. I have a few fish recipes cooked in papillote that I can share with you here. Let me digress a bit since I am on the topic of cooking en papillote :p
chicken : Baked Chicken Fillets In Papillote
Back to the seafood pasta...it is healthy as not much oil is used...packed with iodine and the dried mixed herbs gives it the final aromatic scent besides the sea scent from the seafood. A good delicious combination that gives me pleasure in tucking in the pasta after a bout of flu. Hubby enjoyed it as much as I and we look forward to more cooking in papillote.
of course the pasta has to be cooked to al dente first....drained
mix with sea salt and mixed herbs and fresh tomatoes . Teh baby octopus needs to be
scalded with hot water for a mins..drained and mixed together with the NZ mussels
then pour onto parchment paper and wrapped into a parcel.
Place on baking tray and baked in preheated oven for 20 mins.
this is so appetizing...packed with my favourite seafood :)
the aroma when I opened the parcel really makes us drool....everything
was perfectly cooked...the baby octopus and the NZ mussels plus the additional of
pan seared US fresh scallops..bigger than the 50 sen coin...hehehe
thanks Piggy Joanna for the scallops...love it!
this is one awesome pasta
spaghetti for two persons - cooked till al dente - drained
2 tsp of dried mixed herbs
2 tsp of chopped garlic
6 pieces of baby octopus- scalded with hot boiling water for a min
8 pieces of NZ mussels
5 cherry tomatoes - cut into halves and deseed
sea salt to taste
1.5 tbsp of olive oil
Parchment paper - 2 pieces - big enough to wrap the pasta and seafood
Pan Seared Scallops
8 pieces of fresh US scallops ( seasoned with black pepper and sea - salt to taste )
a pinch of black pepper
a pinch of sea salt
1 tbsp of olive oil for pan searing the scallops
Pan seared on non stick pan ...each side 4 mins.
Spaghetti pasta has to be cooked to al dente first....drained off excess water. Add in chopped garlic , sea salt and olive oil onto the cooked pasta in a mixing bowl. Add in dried mixed herbs and cherry tomatoes. Mix well. Add in the scalded octopus and mussels last.
Place the pasta with the sea food onto parchment paper and wrapped into a parcel.
Place on baking tray and baked in preheated oven for 20 mins. Serve the seafoid pasta with the pan seared scallops.