Spaghetti Al Cartoccio - (Spag Cooked In A Bag)

• 2 tablespoons olive oil
• 2 garlic cloves, finely sliced
• 400 g canned chopped tomatoes
• 50 ml white wine
• 1 pinch dried oregano
• 1 pinch dried chili
• 1/2 teaspoon sugar
• 2 anchovy fillets, chopped
• 1 tablespoon capers packed in salt, rinsed
• 10 small black olives
• 6 -8 prawns, medium green
• 220 g dried spaghetti
• 300 g clams, rinsed and in their shells (vongole)
• 1 tablespoon Italian parsley

1. Heat oven to 200u0b0C.
2. To make the bags, take two 50cm square sheets of foil, lay a same size square of baking paper over each one and fold in half. Scrunch up the sides to form an open pouch, brush the insides with a little oil.
3. Heat the rest of the oil in a pan and fry the garlic for 1 minute on medium.
4. Add tomatoes, wine oregano, chili, sugar, anchovies, capers and olives and simmer gently for 15 minutes.
5. Cook the pasta in plenty of salted water until only just al dente.
6. Drain, toss with the sauce, and divide between the 2 bags. Add the prawns and clams and fold and scrunch the tops to make a tight seal.
7. Put them on a tray and bake for 15 minutes.
8. To serve, tip the bag contents onto a plate and scatter with the parsley and drizzle with a little extra virgin olive oil.

olive oil, garlic, tomatoes, white wine, oregano, dried chili, sugar, anchovy, capers, black olives, prawns, clams, italian parsley

Taken from www.food.com/recipe/spaghetti-al-cartoccio-spag-cooked-in-a-bag-198143 (may not work)