Pasta And Seafood In Parchment

A preacher must always convey the impression that he himself has been gripped by what he is saying. If he has not been gripped nobody else will be. So this is absolutely essential. He must impress the people by the fact that he is taken up and absorbed by what he is doing. He is full of matter, and he is anxious to impart this. He is so moved and thrilled by it himself that he wants everybody else to share in this. He is concerned about them; that is why he is preaching to them. He is anxious about them; anxious to help them, anxious to tell them the truth of God. So he does it with energy, with zeal, and with this obvious concern for people.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Italian	Pasta, Seafood	4	Servings

INGREDIENTS

8		Pieces cooking parchment
		cut into 16" squares
4		Pieces kitchen string or
		ratafia
1	lb	Fresh pasta such as
		spaghetti or linguine
2	t	Minced garlic
1/4	c	Extra virgin olive oil
1/4	c	Chopped fresh Italian
		parsley
1/2	t	Crushed red pepper flakes
1	lb	Fresh mussels in shell
1	lb	Manila or other small clams
		washed
4	oz	Calamari, cleaned and cut
		into rings
8	oz	Firm white fish, cut into
		cubes
1/4	c	Chopped fresh thyme
1/2	c	Fresh tomato, peeled
		seeded and chopped
1	c	Dry white wine
2		Lemons, sliced with seeds
		removed

INSTRUCTIONS

Preheat oven to 450 degrees. Place 4 pieces of parchment flat in a
roasting pan, then overlap the other four to form star shapes. Cook
pasta in boiling, salted water until not quite al dente (it will cook
a little more in the oven). Drain, rinse, and hold. While pasta is
cooking, heat olive oil, garlic, crushed pepper flakes, and 2 tbsp.
parsley in a large saute pan over medium heat, and cook until garlic
is softened. Add all the seafood, half the fresh herb, the wine, and
the tomato. Saute, stirring continually until seafood is heated, 2-3
minutes. Divide the prepared pasta among the 4 parchment "stars", and
ladle the seafood mixture on top of the pasta. Put a lemon slice on
each serving, sprinkle remaining herbs over the tops, and pull up the
corners of the parchment into packages. Tie each one securely with
string or ratafia. Bake until parchment is browned on the edges,  about
4 - 5 minutes.  NOTES : This is really a fun way to eat pasta and
seafood. Don't be  afraid to feel a little smug when people open the
pouches! Raffia,  the natural fibre tying material, looks terrific; it
comes in several  colors. To serve, without untying them, transfer the
pouches to  heated shallow bowls, pour any juice from the pan into the
bowls  around the pouches, and serve immediately with crusty Italian
bread.  Pass the scissors. Recipe by: Copyright c 1995 by Heidi Rabel
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net>
on Feb 19, 1998

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 561 Calories From Fat: 35 Total Fat: 3.8g Cholesterol: 23.8mg Sodium: 270.3mg Potassium: 459.3mg Carbohydrates: 90.7g Fiber: 4.7g Sugar: 1.4g Protein: 28.7g