Seafood Spaghetti in a Paper Bag

1 kg NZ Green Lipped mussels
3 tbsp rice bran oil, plus extra
1 small onion, very finely chopped
3 cloves garlic, finely sliced
¼ tsp chilli flakes
6 large tomatoes, peeled, deseeded & chopped
1 tsp SIDS SMOKEY GARLIC SAUCE
200 ml dry vermouth
2 tbsp finely chopped flat-leaf parsley
425 g spaghetti
600 g large prawns, peeled & deveined
SIDS SALT & PEPPER to taste

Heat the oven to 180°C. Wash the mussels well, scrubbing off barnacles and removing any 'beards'. Tap each one on the side of the sink. If it does not close when you tap it, chuck it away. Rinse the mussels again.
Heat 2 tbsp of the oil in a pan large enough to hold the mussels. Add the onion and cook until soft but not coloured. Add the garlic, chilli, tomatoes, SIDS SMOKEY GARLIC SAUCE, turn up the heat and cook for another 3 minutes. Add the vermouth and bring to the boil. Turn the heat down, add the mussels and cook on a medium heat for about 3 minutes, until the mussels have opened, shaking the pan a couple of times. Add the parsley in the last 30 seconds or so. When the mussels are cooked, remove any that have not opened.
Take the mussels out of the pan, remove the meat and return to the pan. Cover with a lid to keep warm. Prepare 6 parcels by putting together 6 double rectangles of oven paper, one on top of another, measuring roughly 26 x 44 cm each. Brush the centre of each rectangle with a little oil. Lightly oil the base of two roasting tins. (the parcels will cook in these).
Parboil the spaghetti in lightly salted water for about 7 minutes. Drain and drizzle with oil to keep it moist. Heat the remaining oil in a frying pan and quickly sauté the prawns. Cook them just long enough to get a pale pink colour - they will continue to cook in the parcels. Season well with SIDS SALT & PEPPER to taste.
Divide the pasta between the parcels, putting it in the middle. Add the prawns and mussels with their tomato sauce, but don't add so much sauce that it starts to run across the paper. Season, then drizzle a little oil into each parcel. Carefully pull the two longer sides of the parcel together, turning them over to seal the edges (but don't roll it up so the parcel is tight - you want to make a kind of tent). Now seal each parcel by turning over the ends as well. Carefully move them to the roasting tins and bake them in the oven for 7 minutes. Transfer the parcels to plates to serve.