Total Time: 30 minutes
Fettuccine mare e monti a delicious combination of sea and earth products and a pleasurable adventure in taste.
Ingredients for 4 people:
- 3/4 pound fettuccine
- 4 ounces olive oil
- 2 cloves garlic
- 1 and 1/2 pound mussels
- 2 shallots sliced
- 1/2 teaspoon hot pepper flakes
- 10 ounces mushrooms sliced
- 1 zucchino cut in cubes (8 ounces)
Put garlic in a pan with one ounce of oil. When light colored, remove. Wash, scrape well mussels and put them in the pan at low heat. Cover pan. In a few minutes mussels should open. Discard unopened ones.
As you start with the mussels, in another large pan where you’ll finish the fettuccine, put the rest of the oil with the shallots, garlic, mushrooms, zucchino and hot pepper flakes. Salt and cook at medium-high heat stirring for about 10 minutes.
Toss the cooked and drained fettuccine into the pan with the mushrooms and zucchino mix, add mussels and mix all adding the fresh parsley. Turn off heat and serve.
Note: homemade fettuccine and porcini mushrooms best. Mushrooms may seem a lot, but when cooked they reduce to very little. You can slice zucchino, but in cubes they take less space and they are easier to cook.