This restaurant-worthy Italian pasta dish combines ingredients from the sea (mare) and the mountains (monte) and is an easy way to impress your guests.
We like the sweet taste and extra-saucy consistency of ripe plum tomatoes in sauces like this one.
The dried porcini mushrooms pairs really well with the seafood.
Serve with a Caesar salad.
Makes 4 - 6 Servings
1/2 oz. (15 g.) dried porcini mushrooms, rinsed
6 ripe plum tomatoes, peeled, seeded, and chopped
2/3 c. boiling water
2/3 c. dry white wine
2 Tbs. extra virgin olive oil
8 oz. (225 g.) medium shrimp, peeled and deveined
6 oz. (175 g.) white, button mushrooms
Sea salt and freshly ground black pepper
2 garlic cloves, peeled and minced
1 lb. (450 g.) whole-wheat dried linguine
1 bay leaf
1/4 c. grated Parmesan cheese, (optional)
1. Combine the porcini mushrooms 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.
2. 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.
3. Add the tomatoes and wine and simmer for about 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.
4. 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.
Calories 458 cal.
Carbohydrates 53 g.
Dietary Fiber 8 g.
Fat 10 g.
Saturated Fat 2 g.
Protein 36 g.
Potassium 656 mg.
Sodium 733 mg.
Cholesterol 62 mg.
Iron (50% daily value),
Vitamin-C (40% dv),
Magnesium (34% dv),
Potassium (19% dv),
We hope you and your family enjoy this seafood linguine recipe!Tweet