Pirate Vermicelli

Preparation:

Preparation: It is an exquisite dish, ideal for opening a fish-based menu in style; like all en papillote dishes, it will bring a breath of tasty joy to the table. The recipe that we propose will be very successful. Heat 2 tablespoons of oil in a pan and brown the two crushed garlic cloves. As soon as they have browned, remove them and add three or four peppercorns coarsely ground with the meat tenderizer and tomato pulp. Add salt and cook the sauce for a quarter of an hour over high heat. In the meantime, clean the octopuses, cut them into small pieces and cook them in a non-stick pan with the remaining 2 tablespoons of oil. Wash and rinse the clams in plenty of water, place them in a saucepan, place over high heat and cover with a lid. After a few minutes, the shells will open due to the heat. Drain them and place them together with the peeled and washed prawns in the pan with the baby octopus. Let the fish sauce flavor for 5-6 minutes, then add the previously prepared tomato sauce. Cook the vermicelli in plenty of boiling salted water; drain them al dente, arrange them in a bowl and dress them with the sauce. Sprinkle them with chopped parsley and basil, then transfer them to the oven plate on which you have already placed a large sheet of special paper. Bring the flaps together and close to form a packet. Bake at 150 degrees for about 10 minutes, until the foil is well puffed and golden.