Spaghetti and shellfish al cartoccio from How to Eat a Peach: Menus, Stories and Places (page 45) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lauraep on March 20, 2026

    Really good! Next time I’ll just make all of it in one pot and skip the cartoccio part but I think it’s nice for a nice dinner. The vermouth adds a really nice sweet flavor, and make sure you use ripe tomatoes.

  • SheilaS on March 18, 2025

    This was very good. It seemed a bit fussy to separately par cook pasta, shrimp and mussels but it all worked well in the end. I wouldn’t hesitate to skip the shrimp and go with all mussels or add in other seafood like scallops or other fish pieces.

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