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1
Cut the shrimp lengthwise in half.
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2
Cut each half crosswise.
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3
Set aside.
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4
Heat the oil in a skillet and add the shallots and garlic.
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5
Cook, stirring, about one minute.
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6
Add the shrimp and scallops and cook, stirring, about one minute.
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7
Add the tomatoes and broth and bring to the boil.
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8
Let simmer about one minute and add the parsley, oregano and Cognac.
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9
Add the clams and mussels and cover closely.
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10
Cook until the clams and mussels open, about one and a half minutes.
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11
Add the crab meat, stir gently and remove from the heat.
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12
Bring four quarts of water to the boil and add the perciatelli.
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13
Cook, stirring down with a fork, about one and a half minutes and add the mezza-lasagne and fettuccine.
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14
Continue cooking about six minutes.
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15
Meanwhile, spread out on a flat surface a sheet of aluminum foil measuring about 17 by 30 inches.
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16
Fold the foil over itself to make a rectangle measuring 15 by 17 inches.
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17
Fold over the open edges to seal.
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18
Drain the pasta and place it in the foil bag.
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19
Pour the sauce with seafood into the bag.
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20
Scatter the basil leaves on top of the pasta and sauce.
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21
Fold the open end of the foil to seal it all around hermetically.
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22
Lightly oil the bottom of a metal, flame-proof dish or baking sheet and place the pasta-filled foil bag on top.
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23
Turn the burner to high.
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24
Cook for about two minutes, until the bag puffs like a pillow.
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25
Using a sharp knife, cut a long slit on one side of the bag.
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26
Divide the pasta and seafood among four heated dishes.
