| 1 | Step one: 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 shallots and cook, stirring, about one minute. |
| 7 | Add the tomatoes and broth and bring to a boil. |
| 8 | Let simmer about one minute and add the parsley, oregano, and cognac. |
| 9 | step two: 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 | step three: bring four quarts of water to a boil and add the perciatelli. |
| 13 | Cook, stirring down with a fork, about one and a half minutes, and add the fettucine and the mezza-lasagna. |
| 14 | Continue cooking about six minutes. |
| 15 | step four: 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 the 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 | step five: 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 | step six: to serve-- using a sharp knife, cut a long slit on one side of the bag. |
| 26 | Divide the pasta and seafood among four heated dishes. |
| 27 | chef"s note: if perciatelli or mezza-lasagna are not available, substitute equal amounts of fettucine and cook for nine to twelve minutes. |
| 28 | recipe by : tony vallone of tony"s, houston, tx |
