Spaghetti Al Cartoccio by Chef Luca Rutigliano, Executive Chef Corde Valle, San Martin CA

Spaghetti Al Cartoccio by Chef Luca Rutigliano, Executive Chef Corde Valle, San Martin CA
Serves 6 to 8

Ingredients
1 cup extra virgin olive oil HINT Mama Raps Olive oil is reasonably priced and very high quality
4 cloves garlic, chopped HINT The amazing EZ Roll Garlic Peeler can peel the garlic in 3 seconds
2 pieces of anchovies
1 whole chopped shallot
1/8 teaspoon chili flakes
1 pound Manila clams
1 pound Prince Edward Islnad mussels
1 pound large shrimp, peeled and deveined
1 whole Fresh Maine lobster
1 pound Day Boat scallops
1 pound whole peeled tomatoes, cut into strips
1 bunch flat Italian parsley
1 tablesooon sea salt
Freshly ground pepper
1 cup dry white wine
1 1/2 pounds dry spaghetti
2 tablespoons extra virgin olive oil
Cognac
Heavy cream

Method of preparation
Heat the olice oil in a large saute pan over medium heat. Add the garlic, anchovies, shallots and chili flakes. Cook 2 to 3 minutes. Add the clams and mussels. Cook till open and splash with white wine. Strain the liquid and reserve in a separate bowl.
Add 1/3 cup of the olive oil, garlic and chopped shallot. Cook till brown and cook 3 to5 minutes. Add the reserved liquid from the clams and mussels.
Meanwhile, heat the remaining 1/4 cup of olive oil in a large saute pan over medium high heat. Add the shrimp, scallops and lobster. Adjust salt and pepper. Cook 1 to 2 minutes. Add the wine and cook 1 minute. Remove the shrimp and scallops. Cook until the wine i reduced by half about 2 minutes and add tomatoes.
Bring water to boil and add salt. Add the pasta and cook until al dente.
Add the pasta to the tomato sauce and seafood. Drizzle with the extra virgin olive oil, cognac and sprinkle with the remaining parsley.