Linguine Salsa Mare E Monti Sea And Mountain Sauce Recipes

EASY AND DELICIOUS "MARE E MONTI" PASTA

Steps:

• Cook pasta, drain and set aside.
• Heat a pan, add a couple tablespoons olive oil or butter and lightly fry your garlic clove cut into slices.
• Add diced mushrooms and sauté.
• Next step is adding your shrimps/prawns, stir and wait til they turn white (do not overcook or they´ll be dry and tasteless).
• Add your diced tomatoes, a pinch of salt and a bit of sugar.
• Once tomatoes have lost most of it´s water add cream and pepper, mixing it all together and let simmer for 5 minutes.
• Add your cooked and drained pasta, mix well and enjoy!

LINGUINE / SALSA MARE E MONTI (SEA AND MOUNTAIN SAUCE)

Steps:

• Chop vegetables in food processor fitted with steel blade or by hand. Heat oil in medium saucepan and saute green onions for five minutes. Add garlic and parsley and continue cooking for another few minutes. Add mushrooms, lower heat and cook five minutes. Drain clams, reserving their juice, and add clams to vegetable mixtures. Saute over low heat for five minutes. Season with salt and pepper. Increase heat, add wine and cook briefly until it evaporates. Reduce heat, add clam juice and cook 10 minutes more. Blend cornstarch and water and stir into sauce. Continue cooking just until sauce thickens. Serve hot over hot cooked pasta. Red sauce: As an alternative, just before adding the clams, blend in ½ cup peeled, drained, Italian tomatoes and a quarter of a cup tomato paste

SPAGHETTI MARE E MONTE

Steps:

• Cook your pasta (by the time it's done, your sauce will be ready). Pour the olive oil into a pan over medium-high heat, and then in go the chili pepper flakes, if using, garlic and zucchini. Saute 1 minute, keeping an eye on the zucchini so it doesn't burn. Add the cherry tomatoes and some salt and cook until the zucchini and tomatoes soften.
• Toss the spaghetti in the pan with the vegetables. Remove from the heat and stir in the shrimp (the steam from the pasta will cook the delicate shrimp quickly). Finish with the parsley and a drizzle of olive oil.