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1
To prepare the sauce: Drop the dried porcini into the hot stock, and let it rehydrate for 30 minutes or longer.
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2
Before you start cooking, lift the soaked mushrooms from the stock and squeeze them drysaving all the liquid, of course.
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3
Cut the mushrooms in bite-sized pieces, about 1/2 inch.
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4
Let the stock sit so any sediment settles to the bottom of the container.
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5
Pour 1/3 cup olive oil in the skillet, and set it over medium-high heat.
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6
Stir in the onion and garlic, and salt lightly.
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7
Cook the onion for a couple of minutes, until its wilting and sizzling.
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8
Clear a space in the pan, and drop in the prosciutto strips.
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9
Toss these in the hot spot to caramelize for a minute, then stir them in with the onion.
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10
Clear another hot spot for the chopped chicken livers; salt the pieces lightly, stir for a minute until they start to sizzle, then mix with everything else.
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11
Introduce the porcini the same way: cook them for a minute in a hot spot, then stir in with other ingredients.
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12
Pour in the wine, bring it to a boil, and let it bubble for a minute or so.
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13
Pour in the mushroom-soaking stock (but not the sediment in the container).
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14
Bring to a boil, and let cook rapidly to reduce slightly, about 2 minutes.
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15
Pour the crushed tomatoes and their juices into the pan, and stir.
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16
Rinse the tomato container with a cup or so of slosh water, and stir in.
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17
Season lightly with salt.
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18
Bring the sauce to a boil, then adjust the heat to keep it perking gently.
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19
Stir in another 2 tablespoons of olive oil; cook the sauce uncovered for about 20 minutes, to thicken it and develop the flavors.
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20
As the sauce cooks, start heating a large pot of water for the fettuccine, if you will be serving it right away.
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21
You will need about 8 quarts of water with 2 tablespoons of coarse salt for this big batch of fresh fettuccine.
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22
When the sauce is almost reduced to the consistency you like, start cooking the pasta.
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23
(If you will be cooking the pasta later, turn off the heat and let sauce cool; it will thicken as it sits.)
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24
Have the pasta water at a full rolling boil.
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25
Just before adding the fettuccine, shake each small nest of noodles in a colander or sieve to remove excess flour.
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26
Drop in the fettuccine nests at the same time; keep stirring and lifting with tongs to loosen the nests and separate the strands.
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27
Cover the pot, and bring the water back to the boil over high heat; stir once or twice to keep the fettuccine from sticking.
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28
(At this point, bring your sauce to a simmer if it has been turned off.)
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29
When the waters at a rolling boil again, stir and cook the fettuccine for about 2 minutes, or until the strands are cooked al dente.
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30
Lift out the noodles in big bunches, using tongs and a spider, and lower them into the sauce; work quickly, so the noodles dont overcook.
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31
Toss the fettuccine continuously in the simmering sauce until theyre all coated.
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32
If the sauce is too thick, loosen it with spoonfuls of hot pasta-cooking water; if the sauce is soupy, cook rapidly over high heat for a few moments to thicken.
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33
Turn off the heat, and toss the pasta with half of the grated cheese; drizzle over it a final flourish of olive oil.
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34
Serve right awayfrom the skillet, or a large warm serving bowl if you prefer-passing more cheese at the table.
