This dish has become a classic of the Italian cuisine and everyone has his/her own recipe. The mountains (monti) are represented by mushrooms and the sea (mare) by shrimps or other sea food, as mussels, clams, squids etc.
Following these steps and with the help of your imagination you will bring to the table a very tasty main course!
160/180 gr bavette (or spaghetti, tagliatelle)
130 gr brown champignons
15 gr dried porcini
150 gr peeled shrimps
1/2 glass white wine
chopped parsley
1 garlic clove
salt, pepper
oil
Preparation
1. Reconstitute the dried porcini soaking them in hot water for at least one hour.
2. Clean the champignons and cut into thin slices.
3. In a large pan, pour two spoons of olive oil and the garlic clove. Soute the garlic then put in champignons and porcini. Let cook for 15/20 minutes. Add shrimps and wine. When the wine has evaporated, season with salt and pepper. Turn off the heat; add the parsley.
Tip: you can add hot pepper.
4. In the meantime, cook the pasta al dente. Drain the pasta (keeping one cup of water), pour it into the skillet over the sauce, turn heat to medium-high, and saute for 2 minutes. If the pasta is too dry, add two spoons of water.
5. Serve immediately and....buon appetito!
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