INGREDIENTS:

1 bag of Ink Squid Spaghetti (check our variety of pastas: https://noiitalianmarket.com/pasta-rice/pasta/)

1 can of chopped tomatoes (https://noiitalianmarket.com/poma-rosa-chopped-tomatoes-italy-14-oz/)

Olive oil (https://noiitalianmarket.com/pantry/oil-vinegar/)

1 cup of dry porcini funghi

4 garlic cloves

Capers

Parsley

16 shrimps (4 per person)

Salt

PREPARATION:

• Soak the porcini funghi in warm water for 15 min, placing them in a bowl and pouring just enough warm water to cover them.
• Strain the mushrooms and keep the water
• Sauté 2 garlic cloves in a pan with olive oil
• Add the rehydrated funghi
• In another pan, sauté the other 2 garlic cloves
• Add the tomatoes
• Cook both, the tomatoes and the funghi for 10 min (separately each one in each pan)
• Add the shrimps to the tomato pan
• Add the pasta directly into the tomato sauce and cook for 10 min (*)
• At the end add the funghi to the tomato sauce, mixing all together

(*) Cook for 10 min until la pasta is al dente making sure the pasta is covered by the sauce adding the mushroom water to avoid the sauce to get dry

Add capers and parsley and Serve!