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      Third Coast Seafood Pasta Baked in Parchment

       6–8 sea-loving servings  1 hr start to finish

      Special itemS Needed

      Parchment paper or heavy-duty aluminum foil

      1 tablespoon plus 2 teaspoons kosher salt, divided

       cup plus 1 tablespoon olive oil, divided, plus more as needed

      10 ounces small to medium calamari, cleaned and cut into rings if whole

      12 large dry sea scallops cut into quarters, or 30 fresh dry bay scallops (see Tips for Success)

       pound fresh or thawed frozen shrimp, peeled, cleaned, and deveined

      4 large cloves garlic, peeled and chopped

      1 (28-ounce) can whole Italian plum tomatoes (I love San Marzano.)

      2 cups cherry tomatoes, halved

       cup stemmed and finely chopped fresh Italian parsley

       teaspoon red pepper flakes, plus more to taste (optional)

      1 tablespoon dried oregano

      1 tablespoon dried basil

      2 teaspoons honey or granulated sugar

      1 pound gluten-free or regular spaghetti (I love Garofalo or Jovial gluten-free pasta, often available at Barney’s Market.)

       cup stemmed and thinly sliced fresh basil

      tipS for SucceSS

      You’ll want quality fresh seafood for this recipe. In Harbor Country, the best spot to buy seafood is Flagship Specialty Foods and Fish Market, wonderfully curated by chef and owner Rachel Collins.

      Wet versus Dry Packed Scallops: Scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. So you’re paying $15 to $20 (or more) per pound for water. Also, that phosphate solution is a common ingredient in soaps and detergents, and not surprisingly, has a distinctly soap-like flavor. When you cook these scallops, all that extra liquid drains out and into the pan, so instead of searing them, if that’s your goal, you end up steaming them in something closely resembling soapy water. To avoid that, look for scallops labeled “chemical-free” or “dry packed.”

      If using fresh calamari, clean it by removing the skin and separating the tentacles from the long body. Remove the innards, cuttlebone, and beak at the center of the tentacles, then the eyes, and finally slice the squid thinly.

      Most Italians typically don’t mix cheese and seafood, so avoid sprinkling with Parmesan to keep it real.

      Make the Baking Pouch Roll out a sheet of parchment paper or heavy-duty aluminum foil, about 2 feet long. Set aside.

      Prep Preheat the oven to 375°F. In a large, covered pasta pot, bring 6 to 8 quarts of water, 1 tablespoon of the salt, and 1 tablespoon of the olive oil to a boil over high heat.

      Prepare the Seafood While the water comes to a boil, pat the calamari, scallops, and shrimp dry with paper towels and set aside. Keep each seafood variety apart from the others, as you’ll cook them separately.

      Make the Sauce In a large sauté pan, heat the remaining  cup of olive oil over medium heat. Add the garlic and sauté about 2 minutes, or until just golden. Crush the plum tomatoes into the pan with your hands and add the cherry tomatoes, parsley, red pepper flakes (if using), oregano, basil, honey, and remaining 2 teaspoons of salt. Stir to combine. Continue to cook the sauce over medium heat for 10 minutes, stirring occasionally, while you cook the pasta.

      Recipe continues

      HUNGRY FOR HARBOR COUNTRY17

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