Spaghetti And Prawns With Pesto, Cooked In A Paper Bag
- 500 g dried spaghetti or similar
- 150 ml bought or fresh pesto sauce
- 1 garlic clove, crushed
- 750 g medium uncooked prawn tails, shells on
- 125 ml dry white wine
- Freshly ground black pepper Olive oil, for brushing
- #This novel way of cooking pasta seals in all the delicious seafood juices and releases a wonderful aroma when each parcel is opened.# Preheat the oven to 200°C (400°F) Gas 6.
- Cook the pasta in plenty of boiling salted water for 2 minutes only, then drain and mix with half the pesto.
- Cut 4 x 30-cm squares of greaseproof paper and brush 1 teaspoon oil over the centre of each. Pile equal amounts of pasta in the middle of each square. Put the remaining pesto in a bowl, add the garlic and prawns and toss well. Divide between the squares. Season with black pepper and sprinkle each serving with 2 tablespoons wine.
- Brush the edges of each paper square lightly with water, then bring up the paper loosely around the filling, twisting tightly to enclose. (The parcels should look like gathered money bags.) Put the parcels on a baking tray.
- Bake in the preheated oven at or 10-15 minutes. Serve immediately, letting guests open their own parcels.