Fettuccine or Linguine with Dried Porcini Mushroom Sauce

• Small handful of dried porcini mushrooms
• 1 ½ cups heavy cream
• Salt
• Pepper

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