Winter Dish of Chick Peas and Wild Mushrooms

• 1 ounce dried porcini mushrooms soaked in 1 cup of water until soft
• 12 ounces linguini
• Olive oil
• 1 clove garlic, minced
• 2 cups plum tomatoes, drained and chopped
• 16 ounce can white cannellini beans, drained and rinsed
• Salt and fresh ground black pepper

1. Drain soaked mushrooms and rinse under water, chop.
2. Strain soaking liquid to remove any grit and reserve for later.
3. Bring salted water to a boil for the pasta.
4. Add the pasta to boiling water and cook for 10 minutes or until al dente.
5. Meanwhile, heat the olive oil in a saucepan.
6. When hot, add garlic and saute a few seconds until aromatic, add chopped porcini mushrooms, reserved soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes.
7. Add cannellini beans, simmer for 5 to 10 minutes until heated through and have absorbed some of the flavor of the other ingredients.
8. Season to taste with salt and pepper; if sauce is too thick, add some water to thin; if too thin, simmer down until properly thickened.
9. Drain pasta, transfer to serving bowl and spoon sauce over pasta.

porcini mushrooms, linguini, olive oil, clove garlic, tomatoes, white cannellini beans, salt

Taken from www.foodnetwork.com/recipes/winter-dish-of-chick-peas-and-wild-mushrooms-recipe.html (may not work)