top of page

Seafood Pasta al Cartoccio | Recipe





Hey, you! ๐Ÿ


Back in Cebu, we would often eat at my dad's favorite Italian restaurant, La Tegola. I would always get their Smoked Salmon Pasta until one day I decided to try something new for a change. I was blown away by their Seafood Pasta al Cartoccio!




Al Cartoccio is Italian for "en papillote", which is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The pasta is slightly undercooked at first then finishes cooking in the sauce in the oven. This allow the pasta to absorb all of those wonderful flavors. The final result is just wow! ๐Ÿคค๐Ÿคค


We've been eating this pasta dish once a week for the past month. But it's soooo good, so who's complaining, right? The first time, I decided to not film it because I wanted to make sure I still remembered to make it. Turned out it was so good. The second time, I bought another brand of frozen seafood and put a second can of diced tomatoes, but I didn't like it at all. The frozen shrimps were tiny and the sauce was too watery to my liking. Lastly, I wasn't satisfied with the quality of the video the third time I made this. I'm not a video expert, so when it's bad - it's really bad. ๐Ÿ˜‚๐Ÿ˜‚


So here it is โฌ‡๏ธโฌ‡๏ธ



By the way, I used spaghetti for today's recipe, but I also like to make this with linguine. Usually, I'll use spaghetti for meat sauce, linguine for seafood, and fettuccine / tagliatelle with fish.




I'm so glad I was able to finally post the video. That's how much I love this pasta dish! I'm not sure what I'm gonna film next though, but with the cold weather we're having, I'm thinking maybe a soup.


But - should I go French or Filipino? ๐Ÿ˜Š


xoxo Elodie






21 views0 comments

Recent Posts

See All
bottom of page