Recipe - Ciuffetti With Porcini Mushrooms

1 pound Ciuffetti or similiar
tightly spiraled pasta
6 ounce Fresh porcini mushrooms
(2 ounce dried)
1 cup Heavy cream
4 ounce Butter
Three fourths cup White wine
2 Cloves garlic
8 lg Leaves chopped fresh basil
One fourth cup Grated parmigian cheese
Pinch margoram
Salt & pepper to taste

Saute garlic in butter till it becomes translucent. Add porcini mushrooms,
thinly cut or sliced up , wine and marjoram. Salt and pepper to taste. When wine and
water completely evaporate, add cream and simmer for approx 2 minutes till
sauce thickens. Then add basil and parmigian cheese. Simultaneously, cook
pasta, and in a bowl add sauce to done pasta and toss.

From the back of the Ciuffetti pasta package.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini