Ciuffetti with Porcini Mushrooms

Ingredients

• 1 lbs tightly spiraled pasta
• 6 oz fresh porcini mushrooms -(2 oz dried)
• 1 cup heavy cream
• 4 oz butter
• ¾ cup white wine
• 2 cloves garlic
• 8 large leaves chopped fresh basil
• ¼ cup grated parmigian cheese
• pinch marjoram
• salt and pepper to taste

Directions

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