Italian Easy: Recipes from the London River Cafe: Dried Porcini and Sage Tagliatelle

This dish is one of those dishes that makes you want to lick the bottom of your bowl like a slob.  And then when all of the creamy goodness in your bowl is gone, you want to lick your dining companion's dish, too.  But that would be...uncomfortable.  So you debate just how far you would go for more of the delicious goodness.  And then you come to a conclusion.  Who cares if your dining companion thinks you're crazy?

Dried Porcini and Sage Tagliatelle
From Italian Easy: Recipes from the London River Cafe by Rose Gray and Ruth Rogers

16 ounces egg tagliatelle
1½ ounces dried porcini mushrooms
8 sage leaves
2 garlic cloves
1 dried chile
1 lemon
2 ounces Parmesan
7 tablespoons unsalted butter
4 tablespoons heavy cream

Soak the porcini in 1 cup of hot water for 20 minutes.

Peel and finely slice the garlic, chop the sage, and crumble the chile.  Finely grate the peel from ½ the lemon and squeeze all the juice.  Grate the Parmesan.

Drain the porcini, reserving the water.  Rinse the porcini and chop.  Strain the liquid through a cheesecloth.

Melt the butter in a thick-bottomed pan, and add the garlic, sage, and chile.  Color, then add the porcini.  Fry until soft, then add 4 tablespoons of the mushroom liquid and simmer until most of the juice has been absorbed.  Add the cream, lemon zest, and juice, and reduce until the sauce is creamy and thick.  Season.

Cook the tagliatelle in boiling salted water until al dente, then drain.  Add to the sauce, and turn over to coat each ribbon.  Serve with Parmesan.