Spaghetti Mare e Monti
By The Cooking Book
Published on 26 April 2022
The ingredients, as the name of this well-known pasta dish suggests, come from the sea and the mountains.Time and servings
1 hr 15 minsTotal time
4Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 15 g of dried mushrooms, rinsed
- 150 ml of white wine
- 6 tomatoes, ripe plum
- 2 tbsp of extra virgin olive oil
- 150 g of baby button mushrooms
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 225 g of tiger prawns, cooked, defrosted if frozen
- 400 g of dried spaghetti
Method
Step 1
Place the porcini in a bowl and pour 150ml of boiling water over. Leave to soak for 30 minutes. Remove the mushrooms with a slotted spoon and chop, then strain the soaking liquid through a fine sieve and reserve.Step 2
Meanwhile, put the tomatoes in a heatproof bowl. Make a small nick in the skin of each with the point of a sharp knife, then pour over enough boiling water to cover. Leave for 30 seconds, then drain, peel, deseed, and roughly chop.Step 3
Heat the oil in a large frying pan. Add the porcini and button mushrooms and fry, stirring, until golden. Add the garlic and cook for 30 seconds. Pour in the reserved porcini soaking liquid, add the bay leaf, and simmer briskly until the liquid is reduced to a glaze. Reduce the heat to low.Step 4
Pour in the wine and tomatoes and simmer for 7–8 minutes, or until the liquid is slightly reduced and the tomatoes break down. Remove the bay leaf, add the prawns, and cook for 1 minute, or until heated through. Season to taste with salt and pepper.Step 5
Meanwhile, cook the spaghetti in plenty of lightly salted boiling water for 10 minutes, or as directed on the packet. Drain thoroughly, then return to the pan. Add the sauce, toss to combine, and serve immediately.