This is one of the most delicious pasta dishes and one of the easiest to make. When buying dried porcini, look for large, fiat slices, not little broken pieces. They should be slightly flexible and leathery and have a heady aroma.
In a bowl, soak the porcini in warm water just to cover for about 30 minutes, or until softened. Lift the mushrooms out of the water, squeeze them over the bowl to capture the soaking liquid, and then chop.
In a saucepan large enough to hold the cooked pasta, combine the porcini and cream and carefully pour in the soaking liquid, leaving any grit behind in the bowl. Bring to a gentle si