Spaghetti Mare e Monti Recipe from Le Marche

Name: Spaghetti Mare e Monti Recipe from Le Marche
Prep time: 20 min
Cook time: 30 min
Yield: 4 serving
Ingredients: 400 g Spaghetti; 400 g calamari; 400 g mixed mushrooms; 400 g cherry tomatoes; 1 clove garlic; ½ glass white wine; 1 handful fresh parsley; salt; 1 teaspoon peperoncino flakes (red chili pepper); 4 tablespoon extra virgin olive oil

User Reviews

5.0

93 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
4
Calories
646 kcal
Course
Main Course
Cuisine
Italian

Spaghetti Mare e Monti Recipe from Le Marche

Daisy Meyer

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A surf and turf pasta recipe from the Marche region in Central Italy which is a delicious combination of mushrooms and calamari. This authentic Italian pasta recipe is pretty easy to make and incredibly flavourful!

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Ingredients

Servings

400 g Spaghetti (14oz) I used spaghetti from Pasta Mancini
400 g calamari (14oz) fresh or frozen
400 g mixed mushrooms (14oz) I used porcini (cep) finferli (chanterelles) cardoncelli and white champignon.
400 g cherry tomatoes (14oz) or datterini
1 clove garlic peeled
½ glass white wine
1 handful fresh parsley chopped
salt for pasta and to taste
1 teaspoon peperoncino flakes (red chili pepper) (optional)
4 tablespoon extra virgin olive oil

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Instructions

Gut and wash the squid, chop the body and tentacles into smallish pieces. Clean and chop the mushrooms, keeping the pieces more or less to the same size. Wash and cut the tomatoes into halves or quarters. Wash and chop the parsley.
Put a pot of water on to boil for the pasta. Once it starts boiling, add salt and bring to the boil again.
Fry the mushrooms and calamari together in olive oil with the garlic.
Once the mushrooms have softened, pour in the wine and when the alcohol has evaporated add the tomatoes. Add salt to taste. Lower the heat and simmer until the tomatoes have softened too. Remove the garlic clove when the sauce is ready.
While the sauce is simmering, cook the spaghetti a bit less than al dente according tothe instructions on the packet. When the spaghetti is ready, save a small cup of the cooking water and drain.
Add the saved pasta cooking water to the sauce and then add the drained spaghetti, some parsley and the peperoncino (if using). Mix and stir everything together until the spaghetti is ready to eat.
Serve immediately sprinkled with more parsley.

Notes

This recipe calls for mixed mushrooms. So, you can use any combination that you like. I used a mix of foraged and farmed mushrooms. Porcini give a lot of umami flavour to any dish and I was lucky enough to find fresh porcini! However, you could also use frozen or dried. Dried porcini will need to be soaked for about 20-30 minutes in warm water before cooking them.

Nutrition Information

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Calories 646kcal (32%) Carbohydrates 89g (30%) Protein 32g (64%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Cholesterol 233mg (78%) Sodium 73mg (3%) Potassium 1011mg (29%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 606IU (12%) Vitamin C 29mg (32%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 646 kcal

% Daily Value*

Calories	646kcal	32%
Carbohydrates	89g	30%
Protein	32g	64%
Fat	18g	28%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Cholesterol	233mg	78%
Sodium	73mg	3%
Potassium	1011mg	22%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	606IU	12%
Vitamin C	29mg	32%
Calcium	71mg	7%
Iron	3mg	17%