Fettuccine With Sautéed Porcini

• 6-7 Nests of dried Fettucine noodles
• 1 cup Dried Porcini mushrooms (Soak in warm water, reserve liquid)
• 1 Small shallot
• 1 cup Reserved strained soaking liquid from the porcini
• 2 tablespoons Finely chopped Parsley
• 1-2 tablespoons Unsalted butter
• 2 tablespoons Extra virgin olive oil
• Parmigiano-Regianno cheese
• 1-2 teaspoons White truffle oil
• Salt and pepper to taste

1. Bring a large pot of water to a rolling boil. Add enough salt to the water so that it tastes like the sea. This ensures that the pasta will not taste bland. In a small bowl, add the dried porcini, and cover with hot water. Once they're soft, remove them, squeeze out excess liquid in the same bowl, strain the liquid, and set aside. Chop the porcini, or leave them to your liking. I like to reserve a few for garnish on the side.
2. Heat the olive oil in a skillet, finely mince the shallot, and lightly sweat over medium heat. Add a pinch of salt and a crack of black pepper. Add the porcini, and briefly saute. Add 1 cup of the soaking liquid, and let reduce by half. This will be the base for the sauce. Season with salt and pepper to taste, add fresh rosemary, and set aside
3. Add the pasta to the boiling water, and cook until al dente. Heat the sauce on medium heat, and drain the pasta with a ladle directly into the sauce. Add a small ladle of the pasta water to thicken the sauce, and then add in the butter.
4. Remove from heat, add in the fresh parsley, truffle oil or extra virgin olive oil, and finish with a hefty grating of the cheese. I like to add the reserved porcini on top to garnish.

fettucine noodles, porcini mushrooms, shallot, porcini, parsley, butter, extra virgin olive oil, cheese, truffle oil, salt

Taken from food52.com/recipes/19838-fettuccine-with-sauteed-porcini (may not work)