Spaghetti Mare e Monti Recipe from Le Marche
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
4
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Calories
646 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Mare e Monti Recipe from Le Marche
Description
The Spaghetti Mare e Monti recipe features fresh or frozen calamari sautéed with a selection of mushrooms—porcini, chanterelles, cardoncelli, and white champignon—to develop deep umami flavors. Garlic and olive oil serve as the aromatic base, and a splash of white wine adds acidity and depth. Cherry tomatoes are cooked down until softened, creating a bright, mildly sweet sauce that complements the seafood and fungi.
Pepper flakes add optional heat, and fresh parsley contributes a herbaceous freshness when tossed with al dente spaghetti. The reserved pasta cooking water is incorporated to meld ingredients and loosen the sauce, ensuring the pasta is coated but not heavy.
This pasta pairs well as a main dish for lunch or dinner. The combination of tender calamari with earthy mushrooms and fresh tomatoes offers an elegant balance of textures and flavors. The recipe accommodates various mushroom mixes, allowing adaptation to seasonality or preference.
Using fresh porcini heightens umami, but frozen or dried porcini, properly soaked beforehand, works as a substitute. Cooking the spaghetti slightly less than al dente enables finishing in the sauce for ideal texture.
Ingredients
- 400 g spaghetti (14oz) I used spaghetti from Pasta Mancini
- 400 g calamari (14oz) fresh or frozen
- 400 g mushroom 14oz) I used porcini (cep) finferli (chanterelles) cardoncelli and white champignon, mixed varieties
- 400 g cherry tomato 14oz) or datterini
- 1 clove garlic peeled
- ½ glass white wine
- 1 handful parsley chopped, fresh
- salt for pasta and to taste
- 1 teaspoon peperoncino flakes optional, red chili pepper
- 4 tablespoon extra virgin olive oil
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
- Use any combination of mushrooms you prefer; porcini contribute significant umami.
- Dried porcini need soaking in warm water for 20-30 minutes before cooking.
- Fresh porcini enhance flavor but frozen is acceptable.
- Cook spaghetti slightly less than al dente to finish cooking in the sauce.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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