Tubettini with Porcini and Cream

• 1 ounce dried porcini
• 1 cup water
• 1 cup tubettini pasta
• 1/2 to 1/3 cup heavy cream
• 1/2 teaspoon salt
• Coarsely ground black pepper

1. Combine the porcini and water in a small saucepan; heat to boiling, over low heat.
2. Let stand, off heat, covered, 15 minutes.
3. Strain through a fine sieve lined with a piece of dampened paper towel or double thickness of dampened cheesecloth; reserve the liquid (about 1/2 cup, depending on dryness of mushrooms; use more heavy cream if mushroom liquid is less than 1/2 cup).
4. Rinse any grit from mushrooms; coarsely chop; set aside.
5. Cook the pasta in plenty of boiling salted water until al dente, or firm to the bite, 8 to 10 minutes; drain.
6. Combine the pasta, mushrooms, mushroom liquid, heavy cream, and salt in a saucepan.
7. Heat, stirring constantly, to boiling.
8. Cook, stirring, over low heat until most of the liquid has been absorbed and the mixture is creamy, about 3 minutes.
9. Season with pepper.

porcini, water, tubettini pasta, heavy cream, salt, ground black pepper

Taken from www.cookstr.com/recipes/tubettini-with-porcini-and-cream (may not work)