• 1 pound of tagliatelle

• 1 pound of fresh (or 8 0z. of dried) porcini mushrooms

• ¼ cup olive oil

• 2 cloves garlic chopped

• ¼ cup fresh Italian parsley chopped

• Salt and pepper to taste

• Parmigiano cheese

Soak dried mushrooms in cold water for 20-30 minutes until their size and moisture are restored.  Slice them into bite sized pieces.  In a large skillet, heat the oil and add the garlic.  Cook until golden.  Add the mushrooms and cook over
medium heat for 15-20 minutes.  Add salt and pepper to taste.

Bring a large pot of salted water to boil.  Cook pasta until al dente.  Drain and add to mushrooms.  Add the parsley.  Then cook together for about a minute.  Add some of the retained cooking water if necessary.  Serve with cheese.