Pasta Mari e Monti ("Sea and Mountains") is a sophisticated Italian Surf and Turf that combines fresh coastal seafood with earthy porcini mushrooms. Growing up in the South of Italy, where mountains meet the sea, this recipe perfectly bridges the seasons. We bake the pasta "al Cartoccio" (in a parchment parcel) for a unique presentation and make-ahead convenience.

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Why Bake Pasta in a Bag (Al Cartoccio)?
Ingredients
Step-by-Step Instructions
Serving Suggestions
Pasta Mari e Monti (Seafood and Porcini Pasta in a Parcel)

While combining shellfish with mushrooms might seem unusual to some, the nuttiness of the porcini perfectly complements the sweetness of the prawns, squid, and mussels. This dish reflects the unique landscape of most Italian regions, where you can often drive from the sea to the mountains in less than an hour, allowing us to pair high-altitude ingredients with fresh catch in a single meal.

This recipe is intimately tied to my family traditions in Calabria. Starting from Ferragosto (mid-August), when the first summer thunderstorms break the Mediterranean heat, we head to the mountains of Sila or Aspromonte to forage for wild porcini.

I go with my sister, a veterinarian, and my cousin, an agronomist, to ensure we pick only the best.

We pair these mountain treasures with seafood caught just down the coast. It is a recipe we enjoy from late summer all the way through Christmas.

If you want to know more about wild mushrooms, you can check out the articles: Homemade Spaghetti Nests - Nidi di Spaghetti, How to use dried porcini mushrooms, and Easy Chanterelle Mushrooms Recipe.

If you are looking for other traditional ways to serve fresh mussels, you should also try the classic Cozze alla Marinara or the baked appetizer Cozze Gratinate (Italian stuffed baked mussels).

pasta mari and monti served in a parcel opened

Why Bake Pasta in a Bag (Al Cartoccio)?

Baking pasta al Cartoccio is the ultimate secret for a stress-free dinner party.

The unusual presentation of serving a sealed parchment parcel to each guest creates a dramatic, interactive moment at the table.

But the real benefit is for the host: this is one of the few pasta dishes you can prepare ahead of time.

Unlike standard pasta that demands your attention in the kitchen while guests are waiting, you can assemble these parcels an hour in advance and leave your kitchen spotless.

When you sit down to eat your appetizers, simply slide the tray into the oven-they only need to bake for 10 minutes before they are ready to serve, piping hot and perfectly cooked.

This convenience is exactly why I recommend this recipe for the Feast of the Seven Fishes; it allows you to enjoy the Antipasti with your family instead of standing over the stove.

Ingredients

Long Pasta: Spaghetti or Linguine are the best shapes for this recipe. It is crucial to buy a high-quality Italian brand made with durum wheat (like [Rummo], [Garofalo], or [De Cecco]) . Since this dish involves a double cooking process (boiling and then baking), the pasta must stay al dente and not turn mushy.
Fresh or Frozen Porcini Mushrooms: The "Monti" (Mountain) element. You must use fresh porcini (in season late summer/autumn) or high-quality frozen ones. If using frozen, make sure they are firm pieces and not mushy or watery; otherwise, they will dilute the sauce and ruin the texture.
Fresh Mussels: Scrubbed and debearded. They are the most important part of the "Mari" (Sea) element because they release the salty liquor that creates the natural sauce.
Shrimp (Prawns): Fresh and uncooked, shelled and deveined. Do not use pre-cooked shrimp, as they will become rubbery and tough during the double cooking process (pan and oven).
Squid (Calamari): Cleaned and sliced into rings. Fresh squid is preferred as it stays tender.
Extra Virgin Olive Oil: High quality is mandatory here. It emulsifies with the mussel water and wine to create a creamy coating for the pasta.
Garlic: Essential for the base soffritto to flavor the oil.
Dry White Wine: A splash (about ½ cup) is needed to deglaze the pan and create the steam inside the parcel.
Fresh Parsley: Use the stalks while sautéing for depth, and chop the fresh leaves to sprinkle before closing the parcel for a burst of freshness.
Salt: for the pasta
Salt for the sauce: salt should be added with caution as the water from the mussels is already very salty. Taste before adding it to the sauce.

Parchment Paper: Essential for creating the sealed parcels (cartoccio). You can also use aluminum foil, which seals tightly, but parchment paper is far more elegant to present at a dinner table.

ingredients for the mari and monti pasta

Step-by-Step Instructions

Cook the mussels

Clean the mussels thoroughly under cold water. Scrape off any barnacles with a small knife and pull out the "beard" (byssus) that hangs from the shell. Discard any mussels that are broken or do not close when tapped.
In a large pot, heat olive oil with a whole garlic clove.
Add the mussels, cover immediately, and cook until they open.
Remove from heat and discharge the unopened mussels
Shell about half of them (leaving some in shells for presentation), and filter the cooking liquid to remove sand. Set broth and mussels aside.

Prepare the rest of the ingredients

Peel and devein the fresh shrimp.
Clean the squid and slice the body into rings.
Clean the porcini mushrooms by wiping them with a damp cloth and slice them thinly.

Making the sauce

In a large skillet, heat olive oil with another whole garlic clove.
Once the garlic is golden and has flavored the oil, remove it.
Add the sliced porcini mushrooms and sauté on high heat until golden.
Add the squid rings and fresh shrimp to the skillet with the mushrooms.
Sauté for just 1 minute-they should remain undercooked as they will finish in the oven.
Add the cooked mussels (both shelled and unshelled) and some filtered mussel water to the skillet.
Let the flavors blend for a minute on high heat, then turn off the heat and sprinkle with chopped parsley.

Adding the pasta

Boil the pasta in salted water for exactly half the cooking time indicated on the package . The pasta must be very al dente (hard in the center) because it will continue cooking in the oven.
Drain the pasta and toss it immediately into the skillet with the seafood and mushroom sauce. Mix well to coat every strand.

Making the parcels

Cut large sheets of parchment paper, approximately 30x40 cm (12x16 inches), one for each serving.
Place a portion of the pasta in the center of the paper, ensuring each portion gets some mussels in the shell for presentation.
Bring the edges of the paper together and fold them over. Use a stapler to seal the edges of the bag tightly to ensure no steam escapes.

Baking and serving

Place the parcels on a baking sheet. (You can leave them at room temperature for up to an hour). Bake in a preheated oven at 180°C (350°F) for about 10 minutes until the paper puffs up.
Serve the parcels directly on the plates, allowing each guest to tear open their own cartoccio and release the aromatic steam at the table.

Serving Suggestions

Serve the Pasta Mari e Monti immediately while the parcels are still puffed with steam.

The dramatic opening of the parcel at the table releases the aromatic steam, creating a unique dining experience for your guests.

Since this is a very rich dish loaded with seafood and mushrooms, it works perfectly as a piatto unico (single course).

A nice selection of appetizers beforehand is all you need to complete the meal.

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Pasta Mari e Monti (Seafood and Porcini Pasta in a Parcel)