Linguine with Shrimp and Porcini

Linguine ai Gamberi e Funghi

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

I love the flavor of porcini together with shrimp. Dried porcini are used here to endow the cultivated mushrooms with some porcini flavor. I use this technique often in the States, where fresh porcini are hard to get, if not prohibitively expensive.


  • 1 ounce dried porcini mushrooms
  • ½ medium yellow onion
  • 3 tablespoons


  1. Put the dried porcini in a bowl, cover with warm water and soak for 10 minutes.
  2. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  3. Peel and finely slice the onion lengthwise. Put the olive oil in a 12-inch skillet, add the sliced onion, and place over medium-high heat. Sauté until the onion turns a rich g