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1
Place the dried mushrooms in a deep bowl and pour hot water over.
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2
Let stand for 25 to 30 minutes, until the mushrooms are fairly pliable.
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3
Carefully lift the mushrooms out of water and cut into thin strips.
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4
Set aside.
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5
Ladle out a half cup of the mushroom-soaking liquid.
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6
Strain through a dish towel or several thicknesses of cheesecloth to remove any grit.
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7
Set aside.
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8
Preheat the oven to 300 degrees.
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9
Spread the pine nuts on a small baking sheet and toast, stirring once or twice, until golden brown, about five to seven minutes.
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10
Remove from the oven and transfer to a bowl to cool.
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11
Cut any stalks off the fennel and reserve for another dish, or discard.
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12
Cut out the tough core at the base of the bulb.
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13
Separate the layers of the fennel and slice each into thin strips, about two inches long and a quarter inch wide.
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14
Set aside.
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15
Melt the butter in a two-quart saucepan over medium heat.
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16
Add the fennel, shallots and garlic and saute until tender but not browned, about five minutes.
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17
Add the reserved half cup of mushroom liquor and reserved mushrooms along with the vermouth, tomato paste, anchovy paste and heavy cream.
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18
Add hot sauce if desired.
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19
Cook over medium-high heat until the sauce is thickened, about 10 to 15 minutes.
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20
While the sauce is cooking, bring a large pot of water to a rolling boil over high heat.
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21
Add salt, return to a boil and add the pasta, stirring to separate strands.
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22
Boil for two to three minutes, depending on brand, until the linguine is al dente.
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23
Drain well and transfer to a serving bowl.
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24
Season the sauce with salt and pepper to taste.
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25
Spoon over the pasta.
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26
Sprinkle the toasted pine nuts on top and serve hot, with Parmesan cheese.
