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1
Start off by preparing eight (8) A4-sized sheets of foil paper. You'll need 2 per parcel. Lay these on the oven tray and leave on your counter/table-top.
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2
Put the oil in another pan and heat gently. Add the garlic, pepper, fish and other seafood and cook on low heat for 5 minutes. Then add the chopped tomatoes, olives, basil and parsley. Leave to simmer on low heat for 15 minutes, checking flavours half way through. Adjust salt to taste.
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3
While the 'sauce' is simmering, put the oven on to pre-heat at 250C (450 F) and then cook your pasta in salted water till it is half (done as it will continue to cook in the oven). Drain it in a colander and while it is hot, transfer it to the pan of seafood, still dripping.
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4
Toss the pasta-sauce mixture gently, moving the pan about gently/as you would do if you were flipping an omelette so you don't flake the fish to bits! Take off the heat and set aside.
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5
Time to make the parcels. - double up 2 foil sheets, shiny side down for each parcel. Place a spoonful of pasta and seafood in the centre of the foil. Repeat on the other pieces of foil. Lastly, stir the pan's juices well and pour the sauce over the portions of pasta.
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6
To make parcels, fold one side halfway over the pasta. Fold the other end in, overlapping the initial fold. Then roll both ends up to make a sealed pouch.
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7
Bake in the oven for 5 minutes, at which point the pouches will have puffed up, if they haven't it will still taste fantastic so don't worry.
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8
Slide onto individual plates and enjoy.... with some bread on the side if you wish
