Spaghetti Mare e Monti

Method

1. Heat olive oil in a pan with a small garlic clove and a little parsley.
2. Add mushrooms (cardoncelli and champignon) and cook over high heat without salt.
3. When the mushrooms are cooked, season with salt and parsley, then remove the garlic and set the mushrooms aside.
4. Cut cherry tomatoes in half and prepare the calamari: trim the fins, cut the tentacles in half, and slice the bodies finely.
5. In the same pan, heat a generous amount of olive oil with a garlic clove and a whole chili pepper (optional).
6. Once the oil is very hot, add the calamari fins and tentacles and cook over high heat for about 1–1.5 minutes.
7. Add the shrimp, season with a tiny pinch of salt, and deglaze with a splash of white wine. Cook until the liquid evaporates.
8. Meanwhile, cook the spaghetti in boiling salted water until al dente.
9. Drain the pasta a little early and transfer it to the pan with the seafood sauce.
10. Add the reserved mushrooms and toss everything together.
11. Finally, add the fresh cherry tomatoes and a handful of parsley. Mix quickly.
12. Serve with additional chili pepper and a drizzle of raw olive oil, if desired.