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fusilli with mushrooms

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The corkscrews take wonderfully to this sauce created simply from the mushrooms and herbs.

for the sauce:

three tablespoons olive oil
three tablespoons butter
three cloves chopped garlic, peeled and finely chopped
one and one half ounce dried porcini mushrooms
one pound fresh mushrooms, white or crimini
one quarter cup fresh parsley, chopped
three tablespoons fresh basil leaves, chopped
one small sprig of rosemary: chop the leaves
salt and freshly ground pepper
one quarter cup freshly grated parmesan

for the pasta:

one pound of fusilli (or farfalle or even strozzapreti)

Soak the porcini in a cup of warm water for at least twenty minutes. Then take them out, rinse them under cold water, dry them on paper towels, and cut them into thin strips.

Trim the stems from the fresh mushrooms, and cut them in strips about one-quarter inch wide.

In a saute pan over medium heat, add the olive oil and two tablespoons of butter. Add the garlic and cook for fifteen seconds. Turn the heat to high and add the fresh mushrooms and the porcini, and the herbs. Cook until the mushrooms are soft, about five minutes. Add a teaspoon of salt and freshly ground pepper.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente.

Drain and combine with the sauce over a medium heat. Add the parmesan and the tablespoon of butter. Stir thoroughly. Taste for salt and pepper and serve with extra freshly grated parmesan.