Tagliatelle Mari e Monti with Scampi and Surimi
Tagliatelle mari e monti combines land and sea on one plate, blending delicate scampi with imitation crab surimi for a simple yet elegant pasta dish. This Italian classic brings together tender egg noodles tossed with succulent langoustines and sliced surimi in a light olive oil base, finished with hot chili peppers for bite. The contrast between sweet seafood and sharp heat makes this special—quick enough for weeknight dinner yet refined enough for guests. Perfect for those who want restaurant-quality seafood pasta without fussy techniques. The beauty lies in respecting each ingredient: cooking seafood gently to preserve its delicate texture, draining pasta to the dente stage, and letting quality extra-virgin olive oil shine through. Serve this warm immediately after tossing for maximum flavor and texture.
Ingredients
- 7 oz tagliatelle
- 1 filo extra-virgin olive oillight olive oil1:1oil
neutral option loses peppery notes
- 10 scampi, cleanedlarge shrimp1:1shellfishadds shellfish
similar sweetness and texture
- 2 surimi sticks, slicedcanned crab meat1:1shellfish
adds:shellfish
- hot chili peppers(optional)
Instructions
- 1
Bring salted water to boil and cook tagliatelle until dente
- 2
Clean scampi by removing head, tail, shell, and intestinal tract
- 3
Slice surimi with a knife
- 4
Heat olive oil in a pan over low heat, add scampi and surimi, cook for a few minutes
- 5
Drain pasta directly into the pan with seafood
- 6
Add hot chili peppers and toss pasta in the sauce
- 7
Serve immediately while hot
Tips
Drain pasta directly into the pan with seafood to preserve starch and help the sauce cling to noodles, creating better texture and flavor integration without extra handling.
Cook scampi and surimi on low heat for just a few minutes to avoid toughening delicate seafood proteins, which become rubbery and lose sweetness at high temperatures.
Use dente pasta as your target—it continues cooking slightly from residual heat and friction when tossing, preventing mushy, overcooked noodles.
Good to Know
Leftovers keep refrigerated up to 2 days in an airtight container. Reheat gently in a pan with a splash of water over low heat to avoid drying seafood.
Prep scampi and surimi up to 4 hours ahead; refrigerate separately. Cook pasta and assemble just before serving for best texture.
Serve immediately on warmed plates while hot. Pairs with dry white wine (Vermentino, Pinot Grigio) or crisp rosé. Add lemon wedges for brightness.
Common Mistakes
Do not overcook scampi and surimi—they toughen and lose their delicate sweetness within seconds at high heat.
Do not drain pasta in a colander separately—toss it directly in the pan to preserve starch that helps sauce adhere.
Substitutions
similar sweetness and texture
adds:shellfish
neutral option loses peppery notes
FAQ
Can I make this without surimi?
Yes. Omit surimi or replace with white fish, clams, or mussels for deeper seafood flavor. Adjust cooking time slightly if using mussels. The dish remains authentic without it since mari e monti means land and sea together, not requiring both.
What if I don't have scampi?
Large shrimp work perfectly as direct substitute with nearly identical cooking time and sweetness. Skip shrimp entirely for a vegetarian version using zucchini, asparagus, or mushrooms sautéed in olive oil with garlic and chili.
Can I make this ahead and reheat?
Prepare components separately; cook pasta and assemble just before serving. Reheated pasta becomes soft and seafood toughens. If necessary, refrigerate finished dish up to 2 days and reheat gently in a pan over low heat with splash of water.