Spaghetti with shells and porcini mushrooms
4 servings
90 minutes
Spaghetti with clams and white mushrooms is a refined dish of Italian cuisine that offers an incredible harmony of flavors. Vongole, tender shrimp, and aromatic white mushrooms create an exquisite combination infused with a light sea breeze and deep mushroom richness. Subtle notes of saffron give the sauce a warm golden hue and a delicate Eastern aroma. This recipe reflects Italy's rich gastronomic traditions where seafood and pasta come together in perfect balance. The dish is light yet rich, making it ideal for special dinners when you want to taste the Mediterranean coast in every bite. Serve hot with a glass of white wine to fully unveil the bouquet of flavors.
1
Remove the gills from the fish head, clean the shrimp (or take peeled ones), finely chop the tomatoes, and soak the mushrooms in warm water if you took dried ones (fresh ones just need to be washed). Cut half an onion into wedges and finely chop a whole onion.
- Hake head: 1 piece
- Shrimps: 250 g
- Canned tomatoes: 400 g
- White mushrooms: 25 g
- Onion: 1.5 piece
- Garlic: 3 cloves
2
Place the fish head, onion slices, one clove of garlic, and parsley in a large pot. Add water and bring to a boil, then reduce the heat and simmer for 30 minutes.
- Hake head: 1 piece
- Onion: 1.5 piece
- Garlic: 3 cloves
- Parsley: 1 stem
3
Rinse the shells under cold water. Remove any with damaged shells and those that do not close immediately when you touch them.
- Venus shells (vongole): 25 g
4
Heat olive oil in a pan, add finely chopped garlic and onion, and cook, stirring, for 8 minutes until the onion turns golden brown. Add shrimp, mussels, and 50 ml of water. Cover and cook for 10 minutes. Then remove any mussels that did not open.
- Olive oil: 4 tablespoons
- Garlic: 3 cloves
- Onion: 1.5 piece
- Shrimps: 250 g
- Venus shells (vongole): 25 g
5
At this time, finely chop the mushrooms and add them to the pan with the tomatoes. Cook for another five minutes.
- White mushrooms: 25 g
- Canned tomatoes: 400 g
6
Pour the fish broth into a clean pot, add saffron and a pinch of salt, and bring to a boil. Cook the spaghetti, bring to a boil, and cook for another 10-12 minutes until soft. Drain the water and toss the spaghetti into the pan with the sauce. Shake the contents of the pan and serve immediately.
- Hake head: 1 piece
- Saffron: to taste
- Salt: to taste
- Spaghetti: 300 g