Spaghetti al cartoccio is a traditional dish hailing from Abruzzo. The dish is typical of Chieti, and it's made with a special method called al cartoccio, where the ingredients are wrapped and baked in foil. It's made with olive oil, garlic, clams, squid, shrimp, prawns, tomatoes, white wine, parsley, and spaghetti.

The wine used in the dish should, ideally, be Trebbiano d'Abruzzo. The seafood is cooked with garlic, and the rest of the ingredients are added when the liquid from the seafood has evaporated. The pasta is tossed with the sauce, and the combination is wrapped in foil, then baked until the pasta is al dente.