Linguine baked foil
- 1 lb linguine
- 7 oz squid , chopped
- 3 ½ oz medium shrimp
- 3 ½ oz mussels , cleaned
- 7 oz tomato sauce
- 1 tablespoon parsley , chopped
- 3 ½ tablespoons extra virgin olive oil
- 1 clove of garlic
Carefully wash the shrimp and mussels, passing the mussels under running water multiple times to remove any impurities.
Clean the squid my removing the skin and separating the tentacles from the body. Then remove the innards and the cuttlebone. Remove the beak, which is at the center of the tentacles, and the eyes. Then slice squid thinly.
Place a frying pan over medium heat with the oil. Once hot, add peeled garlic. Once the garlic starts to become golden, add the seafood, chopped parsley and tomato sauce. Cook for 10 minutes or until the mussels open.
In the meantime, cook the pasta in a large pot of boiling, salted water. Check the packaging for the cooking time. Once that time has passed, drain the pasta and toss with the seafood. Mix well.
Transfer the pasta onto a sheet of aluminum foil and fold to form a package. Place the package in a 400° F oven for about 5 minutes. Remove from the oven and serve.
Chef’s tips
If you want to give an elegant and original touch to the recipes, you can divide the pasta, forming as many foil packages as you have guests. When the pasta is done baking, serve the packages directly on your guests’ plates.
Food History
People have been eating fish for over 10,000 years or since certain populations began making tools to catch fish along the shore. Records show that fish were caught and consumed in various ways throughout the world. Populations of navigators, like the Egyptians, were known to eat large quantities of fish, however fish was a main component of the diet of many other people. The Greeks, for example, consumed a lot of fish because they believed it was an aphrodisiac. Legend has it that fish saved Aphrodite, the goddess of love, from the attack of Typhon, the most dangerous of the Titans. Since then, fish have been associated with the goddess. Even in Ancient Rome, fish was considered a prized food. The largest fish were served at the banquets of the nobles, while the smaller, less prized fish were sold to the plebeians.
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