Enjoy a gourmet dish of Linguine al Cartoccio with scallops, perfect for your next special occasion!

Linguine al Cartoccio with Scallops

Discover a refined and flavorful seafood pasta dish: Linguine al Cartoccio with scallops, a gourmet recipe that combines tradition and creativity. The cartoccio cooking method enhances the aroma of seafood and preserves the flavors, while the delicate and prized scallops add elegance and softness to the dish. Perfect for a special dinner or a summer lunch, Linguine al Cartoccio is a delightful and visually stunning choice.

This recipe was crafted for us by Chef Michele Simplicio alongside Michele Mastrorilli, owner of Gola Bistrot, an elegant and eclectic venue in Bari’s Poggiofranco district. Here, the focus on social responsibility (with the “mani in pasta” project for training young people with autism) meets a passion for gastronomic excellence, with a unique touch of Puglian tradition refreshed by international and contemporary influences.

Linguine al Cartoccio with scallops is a true modern classic, and with the secrets from Gola Bistrot, you too can serve a dish as delicious as in a restaurant!

Explore more simple and tasty seafood recipes made in cartoccio:

• Linguine al Cartoccio with Seafood
• Calamarata
• Sea Bream al Cartoccio
• Red Mullet al Cartoccio

Ingredients

• 350g linguine pasta
• 8 fresh scallops
• 2 cloves of garlic
• 1 cup white wine
• 2 tablespoons olive oil
• Fresh parsley, chopped
• Salt and pepper to taste
• Aluminum foil for wrapping

Instructions

1. Preheat your oven to 180°C (350°F).
2. Cook the linguine in boiling salted water until al dente, then drain.
3. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
4. Add the scallops and cook for 2-3 minutes on each side until golden.
5. Pour in the white wine and let it simmer for a few minutes.
6. Combine the cooked linguine with the scallop mixture and season with salt, pepper, and parsley.
7. Place the pasta and scallops on a sheet of aluminum foil, create a pouch, sealing the edges tightly.
8. Bake in the preheated oven for about 10-15 minutes.
9. Carefully open the foil pouch, and serve immediately.

Total Time: 45 min
Cuisine: Italian