Linguine ai porcini con aglio

A handful of dried porcini mushrooms
A little garlic, very finely sliced
A large knob of butter
A large handful of linguine pasta
A scraping or two of parmesan cheese

Soak a handful of dried porcini mushrooms. Cook a large handful of
linguine pasta until al dente. Meanwhile, melt a large knob of butter
and fry a little garlic, very finely sliced. Roughly chop the
mushrooms, add to the garlic and fry gently. When the pasta is done,
add it to the mushrooms and garlic. Stir. Serve. Add a scraping or two
of parmesan cheese. And you're done.