5.0 from 93 votes
Spaghetti Mare e Monti Recipe from Le Marche
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!
Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 646 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.