Instructions: Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

Using a pastry brush, dust fresh porcini free of all dirt. Thinly slice porcini.

In a medium-size saute pan heat the olive oil. When hot, add the sliced mushrooms. Season with salt and freshly ground black pepper to taste. Saute the mushrooms to a rich golden brown, about 6 to 7 minutes.

Cook the pasta until it is tender yet al dente, about 2 minutes. Deglaze the saute pan with white wine. Once pasta is cooked, drain the pasta, reserving 1/2 cup of the pasta water. Place drained pasta in the saute pan with the porcini and add the reserved pasta water. Toss pasta with porcini, cooking for 30 seconds. Season with salt and freshly ground black pepper to taste. Serve.

This recipe yields 4 servings.

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