Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Spaghetti Mare e Monti

Spaghetti Mare e Monti

Brought to you by: The Cooking Book
    4 serving

Prep time:

Cook time:

Serves: 4

The ingredients, as the name of this well-known pasta dish suggests, come from the sea and the mountains.

Share recipe


  • 15g dried mushrooms , rinsed
  • 6 tomatoes, ripe plum
  • 2 tbsp extra virgin olive oil
  • 150g baby button mushrooms
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • 150ml white wine
  • 225g tiger prawns , cooked, defrosted if frozen
  • 400g dried spaghetti


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.

Shop the ingredients

You might like