This Italian pasta dish combines ingredients from the sea (mare) and the mountains (monte).
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/2 oz (15 g) dried porcini mushrooms, rinsed||6 ripe plum tomatoes, peeled, seeded, and chopped|
|2/3 cup boiling water||2/3 cup dry white wine|
|2 tbsp extra virgin olive oil||8 oz (225 g) medium shrimp, peeled and deveined|
|6 oz (175 g) white mushrooms||salt and freshly ground black pepper|
|2 garlic cloves, peeled and minced||1 lb (450 g) dried spaghetti|
|1 bay leaf|
Combine the porcini and boiling water in a small bowl and let stand for 30 minutes. Remove the mushrooms with a slotted spoon and coarsely chop them. Strain the soaking liquid through a fine sieve and reserve. While the mushrooms steep, bring a large pot of salted water to a boil.
Heat the olive oil in a large frying pan over medium-high heat. Add the white mushrooms and cook, stirring often, about 5 minutes, until golden. Add the chopped porcini and garlic and cook for 30 seconds. Pour in the reserved porcini liquid, add the bay leaf, and simmer until the liquid is reduced to a glaze. Turn heat to low.
Add the tomatoes and wine and simmer for 7–8 minutes, until the liquid is slightly reduced and the tomatoes are beginning to break down. Remove the bay leaf. Add the shrimp and cook for 1 minute, or until just opaque. Season with salt and pepper.
When the sauce is almost done, cook the spaghetti in the boiling water according to the package directions until al dente. Drain well, then return to the pot. Add the sauce and toss well. Transfer to deep bowls and serve hot.
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