Marinara al cartaccio (seafood marinara parcel)

Ed Baines rustles up a Venetian influenced seafood parcel, best shared in a pair, with a bottle of crisp, dry white wine
By Ed Baines
Marinara al cartaccio (seafood marinara parcel)
  • Rating:
  • Serves: 2
  • Cook Time: 16 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 200 g linguine
  • 4 tbsp olive oil
  • 1 onions, finely chopped
  • 2 cloves garlic, crushed
  • 2 sticks celery, finely chopped
  • 50 g mussels, cooked and shelled
  • 50 g clams, preferably Venetian
  • 50 g small cooked prawns, peeled
  • 4 langoustines, shells on
  • 100 g monkfish, cut into thin slices
  • 125 ml white wine
  • 400 ml passata
  • 1 lemons, zest and juice
  • 2 pinches dried chillies
  • 1 tbsp oregano, chopped
  • 50 g mascarpone
  • 50 g parmesan, grated


1. Preheat the oven to 180C/gas 4. Place a sheet of greaseproof paper (about 30 x 30cm) over a similar sized sheet of tin foil; set aside.

2. Cook the pasta for 6 minutes, but keep an eye on the pan - it shouldn't reach the 'al dente' stage. Drain and toss with 2 tablespoons of the olive oil.

3. While the pasta is cooking, heat the remaining olive oil in a large frying pan over a medium heat. Add the onion, garlic and celery and all the seafood and fish. Pour in the wine and gently reduce by one third - about 2-3 minutes.

4. Add the passata, lemon zest and juice, chilli, oregano and mascarpone. Remove the pan from the heat and stir in the pasta.

5. Place the fish pasta in the centre of the prepared sheet of greaseproof paper and wrap up to make a neat square package, place on a baking sheet and bake for 10 minutes.

6. Unwrap the package and cut with a sharp knife to make two servings. Sprinkle with grated Parmesan and serve with a glass of dry white wine.

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