Linguine With Dried Porcini And Green Peppercorns

• 1 1/2 ounces dried porcini
• 2 cups chicken broth, preferably homemade
• 1 pound linguine
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 1/2 cups sour cream
• 1 1/2 teaspoons green peppercorns, drained
• Coarse salt and freshly ground pepper to taste
• Freshly grated Parmesan cheese

1. Soak the mushrooms in the chicken broth for 30 minutes.
2. Remove with a slotted spoon and rinse quickly under running water.
3. Drain the broth through a cheesecloth, paper towels or coffee filter paper and reserve.
4. Place the mushrooms in a small saucepan with the broth.
5. Simmer gently for 15 to 20 minutes.
6. Meanwhile bring six quarts water to boil for the linquine.
7. Add the linquine and while it is cooking, saute the garlic lightly in the olive oil in a small frying pan until golden.
8. Turn up the heat and add the sour cream.
9. Drain the porcini, reserving the broth and add with the peppercorns, salt and pepper.
10. Mr. Lang adds the porcini broth to the linguine for extra flavor.
11. Heat the sauce through very gently.
12. Drain the linguine and place in a heated bowl.
13. Add the porcini peppercorn sauce and toss thoroughly.
14. Pass the Parmesan cheese separately at the table.

porcini, chicken broth, linguine, garlic, olive oil, sour cream, green peppercorns, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/10472 (may not work)