[KOLDO ROYO RESTAURANT] SPAGHETTI WITH SEAFOOD EN PAPILLOT
INGREDIENTS
250 g Gallo spaghettis
1 clove garlic
200 g tomato purée
1 diced onion
basil
250 g skinned and chopped tomato
200 g cockles
250 g mussels
6 king prawns
1 dash white wine
salt and pepper
black olives
METHOD
Steam open the cockles and the mussels with a little wine, remove the meat from the shells and set aside. Peel the king prawns, clean and put on one side. First sauté the onion and the garlic, next, the skinned and chopped tomato, the black olives, the seafood and the tomato sauce. Mix the sauce with the cooked pasta, make parcels with brown paper or tin foil, close well and bake for 10 minutes at 180°C. Serve the pasta in their parcels.
