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1
Cook the spaghetti in a large pan of boiling salted water until just al dente, in fact for a minute or two less.
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2
Drain, cool and rinse in cold water and coat lightly in olive oil to prevent sticking.
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3
Set aside.
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4
Put the peeled, chopped fresh tomatoes in a bowl and add the garlic, chili and parsley.
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5
Stir together and season to taste with salt and freshly ground pepper, then add enough olive oil to just cover.
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6
Stir together thoroughly, add in the shrimp and stir again.
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7
Leave the tomato mixture to stand in the refrigerator for at least two hours, or overnight.
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8
When you want to serve, preheat the oven to 400F or preheat the barbecue.
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9
Take 4 double thickness squares of baking parchment or foil and arrange equal piles of spaghetti in the centre of each one.
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10
Divide the tomato mixture between each mound of spaghetti and then wrap the parcels up securely, making sure they are closed securely on all sides.
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11
Place the parcels on a baking sheet in a preheated oven for about 10 minutes, or on the barbecue on a low heat for about 12 minutes.
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12
You only want the spaghetti to heat through, not cook any more than necessary.
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13
Place each hot parcel on a plate and serve, unwrapping the parcels at the table so that everyone can enjoy the fragrant steam that emerges from their individual parcel.
