Spaghetti mare e monti, prawns & porcini
Preparation
Why this wine?
Good to know
Tips & insights
- Draw a quick stock from the prawn shells with a little oil and deepen the sugo with it.
- Sear the porcini in a hot pan without crowding, so they take colour rather than water.
- Cook the spaghetti very al dente and finish tossing them in the sugo; a ladle of pasta water binds it.
- Add the prawns only at the end for a short cook; they need only a few minutes.
- Out of season, fresh porcini can be replaced with brown mushrooms and a little soaked dried porcini.
Frequently Asked Questions
Which wine goes with spaghetti mare e monti?
The Prélude. It settles with cool berry fruit and fine structure between the sweet prawns and the earthy porcini and keeps the sugo light. The white Louré answers with body and minerality; its broad frame carries the earthy depth of the mushrooms and slips beneath the savoury sugo.
Can I use dried porcini?
Yes. Soak them in warm water and add the strained soaking water to the sugo; it carries a great deal of aroma. Combine them with fresh brown mushrooms for texture. Out of the porcini season this is a reliable solution that still gives the dish depth.
How does the pasta turn properly silky?
Cook the spaghetti very al dente and add them to the sugo with a little pasta water, then toss everything over medium heat. The released starch binds the sauce to the pasta. A final splash of olive oil off the heat makes the dish glossy and rounded.
What side goes with this dish?
As a complete pasta plate, mare e monti needs little: a green salad with a simple vinaigrette and some white bread are enough. Skip the Parmesan, which would cover the fine sea aromas of the prawns. That way the interplay of sea and forest and their balance are kept.
