Linguine, Mushrooms, Cream: Heaven

This is too damn good to be so easy. Linguine, with dried porcini mushrooms, white wine, garlic, and cream. That’s all there was. Pasta is at its best when the ingredients are simple, and kept to a minimum. The dried Italian porcini have an intense flavor I never get with fresh. Pay extra; you’re worth it.

Pour some boiling water over the dried mushers, just enough to cover, let them sit ‘til they soften, then very gently wring out some of the water, and save it. Slice them into large pieces. Carefully pour off the mushroom liquid into a skillet, bring to a boil, add two cloves chopped crushed garlic, salt, ground pepper, red chili flakes, white wine, heavy cream. Cook the linguine al dente in salted water. Add the mushrooms to the skillet, immediately drain the pasta and add it to the skillet. Toss, and continue to cook until the pasta absorbs the sauce. Grate some cheese over it. I used Wisconsin Asiago (I had no idea it was domestic when I bought it) , but I should have used Parmesan.