Pasta Cartoccio Frutta Di Mare

• 1/2 pound medium-size shrimp, shelled and deveined
• 1/4 cup olive oil, plus oil for greasing the dish
• 1 tablespoon finely chopped shallots
• 1 tablespoon finely minced garlic
• 13 pound sea scallops
• 1 cup finely chopped fresh red, ripe tomatoes or use canned crushed tomatoes
• 1 cup fresh or canned chicken broth or bottled clam broth
• 2 tablespoons finely chopped parsley
• 1/2 teaspoon dried oregano
• 3 tablespoons Cognac
• 4 littleneck clams
• 4 well-scrubbed mussels
• 1/4 pound lump crab meat
• 13 pound perciatelli, see note
• 13 pound mezza-lasagne, see note
• 13 pound fettuccine
• 10 small fresh basil leaves

1. Cut the shrimp lengthwise in half.
2. Cut each half crosswise.
3. Set aside.
4. Heat the oil in a skillet and add the shallots and garlic.
5. Cook, stirring, about one minute.
6. Add the shrimp and scallops and cook, stirring, about one minute.
7. Add the tomatoes and broth and bring to the boil.
8. Let simmer about one minute and add the parsley, oregano and Cognac.
9. Add the clams and mussels and cover closely.
10. Cook until the clams and mussels open, about one and a half minutes.
11. Add the crab meat, stir gently and remove from the heat.
12. Bring four quarts of water to the boil and add the perciatelli.
13. Cook, stirring down with a fork, about one and a half minutes and add the mezza-lasagne and fettuccine.
14. Continue cooking about six minutes.
15. Meanwhile, spread out on a flat surface a sheet of aluminum foil measuring about 17 by 30 inches.
16. Fold the foil over itself to make a rectangle measuring 15 by 17 inches.
17. Fold over the open edges to seal.
18. Drain the pasta and place it in the foil bag.
19. Pour the sauce with seafood into the bag.
20. Scatter the basil leaves on top of the pasta and sauce.
21. Fold the open end of the foil to seal it all around hermetically.
22. Lightly oil the bottom of a metal, flame-proof dish or baking sheet and place the pasta-filled foil bag on top.
23. Turn the burner to high.
24. Cook for about two minutes, until the bag puffs like a pillow.
25. Using a sharp knife, cut a long slit on one side of the bag.
26. Divide the pasta and seafood among four heated dishes.

shrimp, olive oil, shallots, garlic, scallops, fresh red, chicken broth, parsley, oregano, cognac, littleneck clams, mussels, crab meat, perciatelli, fettuccine, basil

Taken from cooking.nytimes.com/recipes/2832 (may not work)