Читать книгу Hungry for Harbor Country - Lindsay Navama - Страница 27

18 IMPRESS YOUR GUESTS

Cook the Pasta Drop the pasta into the pot of boiling water, stir a few times to ensure the noodles separate, and return the water to a boil.

Special Note: Cook pasta for two-thirds of the time called for on your pasta package; i.e., if it calls for 12 minutes, cook for 8 minutes. This will ensure it doesn’t overcook in the oven.

Drain the pasta, reserving 1 cups of the pasta water. Set the pasta and reserved pasta water aside. Drizzle the cooked pasta liberally with olive oil to prevent it from sticking together. (If it does stick together, run some hot water over the pasta before placing it in the parchment paper.)

Cook the Seafood Increase the heat to medium-high and spread the calamari evenly over the tomato sauce in the sauté pan. Add  cup of the pasta water, stir to combine, and cook for about 2 minutes. Scatter the scallops evenly over the sauce. Add  cup of the pasta water, stir to combine, and cook for about 2 minutes. Add the shrimp to the pan, evenly spacing it over the sauce, and let cook for about 30 seconds per side. Now add the last  cup of the pasta water and stir to combine. Remove from the heat.

Add the Pasta to the Sauce Using a pasta fork or two large forks, add the pasta to the seafood sauce, working in batches. Gently toss the pasta with the sauce, ensuring the sauce coats the pasta evenly.

Bake in the Parchment Pouch Transfer the seafood pasta to the parchment paper or foil pouch, pulling the long edges of the paper or foil inward and fold-ing them over the pasta to form a sealed pouch. Twist the short ends of the pouch to close. For extra “host with the most” points, you can also divide the seafood pasta evenly among smaller sheets of parchment paper to make indi-vidual pouches for your guests and serve the pouches on each plate. Place the filled pouch(es) on a baking sheet and bake for 6 minutes. The parchment paper might puff up slightly, which is normal.

Let’s Eat! Remove the pouch(es) from the oven and slide them onto a large serving dish (or put one single serving pouch onto each plate) and place the dish in the center of the dining table, opening it dramatically to impress all your guests! Special Note: Hot steam will rise once opened, so avoid having your face directly over the pouches.

Sprinkle with the fresh basil and serve with extra red pepper flakes (if using) for all the heat seekers!

Third Coast Seafood Pasta Baked in Parchment (Continued)