Baked Seafood Spaghetti

Ingredients

• •1 pound fresh mussels
• •1/2 cup dry white wine
• •4 tablespoons olive oil
• •2 garlic cloves, finely chopped
• •1 pound tomatoes, fresh or canned, peeled and finely chopped
• •14 ounces spaghetti or other long pasta
• •2 cups shelled and deveined shrimp, fresh or frozen
• •2 tablespoons chopped fresh parsley
• •salt and ground pepper

Directions

1. 1Scrub the mussels well under cold running water, cutting off the “beards” with a small, sharp knife. Discard any that do not close when tapped sharply. Place the mussels and the wine in a large saucepan and heat until opened.
2. 2Lift out the mussels and remove to a side dish. Discard any that do not open. Strain the cooking liquid into a bowl through paper towels and reserve until needed. Preheat the oven to 300 degrees Fahrenheit.
3. 3In a medium saucepan, heat the oil and garlic together for 1 to 2 minutes. Add the tomatoes and cook over moderate to hight heat until softened. Stir 3/4 cup of the mussel cooking liquid into the saucepan.
4. 4Cook the pasta in plenty of boiling salted water until tender to the tooth. Just before draining the pasta, add the shrimp and parsley to the tomato sauce. Cook for 2 minute. Taste for seasoning, adding salt and pepper, if necessary. Remove from the heat.
5. 5Prepare four pieces of parchment paper or foil about 12 by 18 inches. Place each sheet in the center of a shallow bowl. Turn the drained pasta into a mixing bowl. Add the tomato sauce and mix well. Stir in the mussels.
6. 6Divide the pasta and seafood among the four pieces of paper or foil, placing a mound in the center of each, and twisting the ends together to make a closed package. Arrange on a large baking sheet and place in the center of the oven. Bake for 8 to 10 minutes. Place the unopened packages on individual serving plates.