INGREDIENTS
3 1/2 lbs. of crab or lobster
2 cloves of garlic, chopped
1 fresh red chili, deseeded and finely sliced
2 TBSP butter
1 TBSP olive oil
1 lb. live mussels, cleaned
4 oz. squid, sliced
6 oz. small shrimp
1 lb. spaghetti, cooked al dente
1 handful of flat-leafed parsley, roughly chopped
1 handful of marjoram, roughly chopped
1 egg, beaten
DIRECTIONS
Preheat oven to 350-degrees.
Submerge crab or lobster into boiling water and boil for 15 minutes. Remove.
When cooled, take meat from the shell, flaking it into small pieces and removing any shells.
To make the sauce, fry the shell and legs in olive oil with the garlic and chili.
Using the end of a rolling pin, break open the shells.
Add tomatoes and a large glass of water. Simmer for 1 hour.
Pass through a sieve, season to taste, and put aside.
Boil water and add the spaghetti. Cook per directions.
In a large pan, gently fry the garlic and chili in butter and olive oil.
Turn up the heat and add the mussels, squid and shrimp. Cook 2 minutes.
Remove from the heat, discarding any unopened mussels.
Add the tomato sauce, cooked spaghetti, seafood and herbs. Mix together.
Fold a sheet of parchment paper in half to get a crease and open it out again.
Place the seafood mixture in the center of one half and brush all the edges with egg.
Bring the two sides together and seal well.
Carefully slide the parcel onto a baking sheet and cook for about 10 minutes until puffed up.
Serve immediately.
