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Honeymoon Spaghetti

Source of Recipe

ivillage.co.uk


List of Ingredients

'1 x 1.5kg crab or lobster
2 cloves garlic, chopped
1 fresh red chilli, deseeded and finely sliced
30g butter
1 tbsp olive oil
455g mussels, cleaned
115g squid, sliced
170g shelled tiger or small prawns
455g spaghetti, cooked al dente
1 handful flat-leaf parsley and marjoram, roughly chopped
1 egg, beaten

For the sauce:
1 tbsp olive oil
3 cloves garlic, roughly chopped
1 fresh red chilli, finely chopped
2 x 400g cans plum tomatoes
sea salt and freshly ground black pepper


You will also need a piece of baking parchment measuring 60cm x 120cm to make a large cooking parcel



Recipe

1. Preheat the oven to 180C/350F/gas mark 4. Plunge the crab or lobster into boiling water, boil for 15 minutes, then remove. When cooled, remove all the meat from the shell, flaking it up into small pieces, and removing any splinters of shell.

2. To make the sauce, fry the empty shell and legs in the olive oil with garlic and chilli. Using the end of a rolling pin, pound up the shells. Add the tomatoes and a large glass of water and simmer for one hour. Pass through a sieve, season to taste and put aside.


3. In a large pan gently fry the garlic and chilli from the main ingredients list in the butter and olive oil. Turn the heat up and add the mussels, squid and prawns. Cook for 2 minutes.


4. Remove from the heat, discarding any unopened mussels. Add the tomato sauce, cooked spaghetti, lobster or crab meat and herbs, and mix together.


5. Fold the parchment in half to get a crease and open it out again. Place the seafood mixture in the centre of one half and brush all the edges with egg. Bring the two sides together and seal well. Carefully slide the parcel on to a baking tray and cook for about 10 minutes until puffed up. Serve straight away.