Spaghetti w/Porcini, Sausage and Cream

PORCINI SPAGHETTI

Many years ago I was included on a trip to Rome with Leonard Bernstien, a remember Bernstien downing raw Porcini from a street vender in Rome. Since then Porcini have been a favorite, they are rich, earthy, very fancy and delicious. Mostly we can only get dried porcini which are not the ones in Roma, but still very, very good! Porcini are sold in most markets and certianly all Italian markets, a little bit goes along way. This recipe includes sausage, cream and spinach, it is a perfect winter pasta dish, use any shape you'd like, bronze die cut always the best choice.

PORCINI SPAGHETTI - Recipe (serves 4)

1-2 ounces of dry porcini (about 1/2 cup loosely packed)

2 tablespoons each sweet butter and extra virgin olive oil

4 Italian sausage, sautéed, cooled and sliced very thin

4 tablespoons dry white wine

4 tablespoons minced shallot

1 tablespoon minced garlic

*1-2 cups porcini soaking liquid

1/2 cup heavy cream

4 cups washed fresh spinach leaves

S&P

1 pound spaghetti cooked al dente

freshly grated parmesan

METHOD

Put the porcini in a glass bowl or measuring cup with 2.5 cups of water and microwave on high for 2 minutes, allow to soak for 1 hour, drain the porcini through a fine mesh (super fine) strainer, reserving the *soaking water/liquid. Coarsely chop the porcini. Heat a deep sided large skillet over medium-high heat, swirl in the oil, add the butter, add the porcini, sausage, wine, shallot and garlic and saute stirring for 3 minutes. Add 2 cups of the porcini soaking water/liquid, reduce the heat to medium and simmer covered for 20 minutes or until the porcini are very tender (taste one)! Add the cream and simmer a few minutes to reduce slightly. Generously salt and pepper, add the spinach and the spaghetti and heat until piping hot. Plate, top with a heap of parmesan!

LUIGI (aka) KOJI