Linguine with Porcini Cream Sauce

The Silver Palate Good Times Cook Book, 1985

45 minutes — 4 Servings

Ingredients

1 1⁄2	cup	dried porcini
3	cup	heavy cream (or whipping cream)
1⁄2	cup	cognac
		salt and black pepper (to taste)
1	pound	linguine
1⁄2	cup	fresh parsley (chopped)
1	cup	parmesan cheese (grated)

Instructions

Soak the porcini in hot water to cover for 1 hour. Drain and cut into thin slivers.

Cook the cream in a medium-size saucepan over medium-high heat until reduced by about half, about 10 minutes.

Stir in the Cognac and simmer 5 minutes.

Add the porcini. Season to taste with salt and pepper. Simmer until thick and richly perfumed with the porcini, about 20 minutes.

Cook the pasta in boiling salted water until tender but still firm. Drain and toss with the porcini cream sauce immediately. Add the parsley and Parmesan and toss to combine. Serve immediately.