Name: Pasta Cartoccio Frutta Di Mare
Ingredients: 1/2 lb Shrimp -- shelled &; Deveined; 1/4 c Olive oil (plus oil for; Greasing dish); 1 tb Shallots -- finely chopped; 1 tb Garlic -- finely minced; 1/3 lb Sea scallops; 1 c Red ripe tomatoes -- finely; Chopped; 1 c Fresh chicken broth or; Bottled clam broth; 2 tb Parsley -- finely chopped; 1/2 ts Oregano; 3 tb Cognac; 4 Littleneck clams; 4 Mussels -- well-scrubbed; 1/4 lb Lump crabmeat; 1/3 lb Perciatelli -- See Note; 1/3 lb Mezza-lasagna -- See Note; 1/3 lb Fettucine; 10 sm Fresh basil leaves

When our inequity had come to its full height, and it was clear beyond all mistaking that retribution in the form of punishment and death must be looked for, the hour arrived in which God had determined to make known from then onwards His loving-kindness and His power. How surpassing is the love and tenderness of God! In that hour, instead of hating us and rejecting us and remembering our wickedness against us, He showed how long-suffering He is. He bore with us, and in pity He took our sins upon Himself. He gave His own Son as a ransom for us – the holy for the wicked, the sinless for sinners, the just for unjust, the incorrupt for the corrupt, the immortal for the mortal. For was there, indeed, anything except His righteousness that could have availed to cover our sins? In whom could we, in our lawlessness and ungodliness, have been made holy, but in the Son of God alone? O sweet exchange! O unsearchable working! O benefits unhoped for! – that the wickedness of multitudes should thus be hidden in the One holy, and the holiness of One should sanctify the countless wicked!

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Italian	Fish and se, Italian dis, Pasta dishe	4	Servings

INGREDIENTS

1/2	lb	Shrimp — shelled &
		Deveined
1/4	c	Olive oil (plus oil for
		Greasing dish)
1	tb	Shallots — finely chopped
1	tb	Garlic — finely minced
1/3	lb	Sea scallops
1	c	Red ripe tomatoes — finely
		Chopped
1	c	Fresh chicken broth or
		Bottled clam broth
2	tb	Parsley — finely chopped
1/2	ts	Oregano
3	tb	Cognac
4		Littleneck clams
4		Mussels — well-scrubbed
1/4	lb	Lump crabmeat
1/3	lb	Perciatelli — See Note
1/3	lb	Mezza-lasagna — See Note
1/3	lb	Fettucine
10	sm	Fresh basil leaves

INSTRUCTIONS

STEP ONE: Cut the shrimp lengthwise in half. Cut each half crosswise. Set
aside. Heat the oil in a skillet and add the shallots and garlic. Cook,
stirring, about one minute. Add the shrimp and shallots and cook, stirring,
about one minute. Add the tomatoes and broth and bring to a boil. Let
simmer about one minute and add the parsley, oregano, and Cognac.
STEP TWO: Add the clams and mussels and cover closely. Cook until the clams
and mussels open, about one and a half minutes. Add the crab meat, stir
gently, and remove from the heat.
STEP THREE: Bring four quarts of water to a boil and add the perciatelli.
Cook, stirring down with a fork, about one and a half minutes, and add the
fettucine and the mezza-lasagna. Continue cooking about six minutes.
STEP FOUR: Meanwhile, spread out on a flat surface a sheet of aluminum foil
measuring about 17 by 30 inches. Fold the foil over itself to make a
rectangle measuring 15 by 17 inches. Fold over the open edges to seal.
Drain the pasta and place it in the foil bag. Pour the sauce with the
seafood into the bag. Scatter the basil leaves on top of the pasta and
sauce. Fold the open end of the foil to seal it all around hermetically.
STEP FIVE: Lightly oil the bottom of a metal, flame-proof dish or baking
sheet and place the pasta-filled foil bag on top. Turn the burner to high.
Cook for about two minutes, until the bag puffs like a pillow.
STEP SIX: To Serve-- Using a sharp knife, cut a long slit on one side of
the bag. Divide the pasta and seafood among four heated dishes.
CHEF'S NOTE: If perciatelli or mezza-lasagna are not available, substitute
equal amounts of fettucine and cook for nine to twelve minutes.
Recipe By     : Tony Vallone of Tony's, Houston, TX
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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