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Buccatini baked with shellfish, chilli, roasted garlic, thyme and olive oil

Mitch Tonks from Good Food Bites
For a simple but spectacular supper, try Mitch Tonks mouth-watering oven-baked Buccatini, brimming with shellfish and fabulous Mediterranean flavours

Buccatini baked with shellfish, chilli, roasted garlic, thyme and olive oil

Method

1. Set the oven to 180°C/gas 4. Place the garlic cloves into a small roasting pan and drizzle with a little of the olive oil. Sprinkle with sea salt and roast for 20 minutes until soft.

2. In a large bowl, toss all the remaining ingredients together and add the roasted garlic and juices.

3. Take a piece of kitchen foil that is large enough to be folded up and hold all of the ingredients. Lay it in a large roasting tray. Cover it with a piece of baking parchment of the same size and heap all the ingredients into the middle of it. Fold up at the sides, and then crimp tightly shut.

4. Bake for 15 minutes, and then serve straight from the bag with a few wedges of lemon.

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Serves: 2

Prep: 30 min
Cook: 15 min

Ingredients
8 garlic clove, unpeeled
100ml Olive oil
sea salt, and freshly ground black pepper
2 langoustines
150g mussels, cleaned and debearded
150g cockles
100g clams
6 raw Prawns
2 Scallops, sliced in half
small handful of Parsley, chopped
a splash of good White wine
a handful or two of Buccatini, cooked
a pinch of chilli flakes, or 2 very tiny red hot, dried chillies
150ml chunky tomato sauce, or passata
3-4 sprigs of Thyme
lemon wedges, to serve