Pasta Mari e Monti (Seafood and Porcini Pasta in a Parcel)
Pasta Mari e Monti is the definitive Italian Surf and Turf (seafood & porcini mushrooms). This flavorful pasta is baked al cartoccio for an impressive make-ahead dinner party meal.
Servings 6 people
Calories 460kcal
Ingredients
- 1 lb linguine pasta or spaghetti
- 3 Fresh or Frozen Porcini Mushrooms medium size
- 1 lb Fresh Mussels
- 7 oz Shrimp (Prawns)
- 7 oz Squid (Calamari)
- 4 tablespoon Extra Virgin Olive Oil
- 2 peeled garlic cloves
- ¼ cup Dry White Wine
- 1 sprig Fresh Parsley
- 1 tablespoon Salt to boil 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.
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.
- Deglaze with white wine
- Sauté for just 1 minute—they should remain undercooked as they will finish in the oven.
- Let the flavors blend for a minute then turn off the heat and cover it
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.
- Add the cooked mussels (both shelled and unshelled) and some filtered mussel water to the skillet.
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.
Video
Nutrition
Calories: 460kcal | Carbohydrates: 60g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 130mg | Sodium: 320mg | Potassium: 423mg | Fiber: 2g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg
