Spaghetti Al Cartoccio - (Spag Cooked in a Bag)

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“This sounds so good! Posting here to keep safe until I have some good seafood on hand. From Terry Durack, who also suggests turning it Asian by subbing hokkien or udon noodles for the spag, and instead of the tomato sauce a quick stir fry of garlic, chili and ginger, with a dash each of fish sauce, white wine and sweet chili. Mix with the seafood, put in the bag and bake 15 mins. So there's 2 recipes : )”

Ingredients Nutrition


  1. Heat oven to 200°C.
  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.

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