A surf and turf pasta recipe from the Marche region in Central Italy which is a delicious combination of mushrooms and calamari. This authentic Italian pasta recipe is pretty easy to make and incredibly flavourful!
Gut and wash the squid, chop the body and tentacles into smallish pieces. Clean and chop the mushrooms, keeping the pieces more or less to the same size. Wash and cut the tomatoes into halves or quarters. Wash and chop the parsley.
Put a pot of water on to boil for the pasta. Once it starts boiling, add salt and bring to the boil again.
Fry the mushrooms and calamari together in olive oil with the garlic.
Once the mushrooms have softened, pour in the wine and when the alcohol has evaporated add the tomatoes. Add salt to taste. Lower the heat and simmer until the tomatoes have softened too. Remove the garlic clove when the sauce is ready.
While the sauce is simmering, cook the spaghetti a bit less than al dente according to
the instructions on the packet. When the spaghetti is ready, save a small cup of the cooking water and drain.
Add the saved pasta cooking water to the sauce and then add the drained spaghetti, some parsley and the peperoncino (if using). Mix and stir everything together until the spaghetti is ready to eat.
Serve immediately sprinkled with more parsley.
This recipe calls for mixed mushrooms. So, you can use any combination that you like. I used a mix of foraged and farmed mushrooms. Porcini give a lot of umami flavour to any dish and I was lucky enough to find fresh porcini! However, you could also use frozen or dried. Dried porcini will need to be soaked for about 20-30 minutes in warm water before cooking them.