Pasta Porcini

1. 1

   Pour 4 cups of boiled water over mushrooms and the smashed cloves of garlic in a glass or stainless bowl. Set a plate on top to trap the heat. Let sit for 30 minutes. The water will turn to a heady, deep brown stock redolent of the smoky mushrooms and the garlic.

2. 2

   While mushrooms are soaking, pour a glass of wine or make a cup of tea. Sit down and enjoy a quiet half hour with the newspaper or a book. Promise me you won't turn on the TV.

3. 3

   Set a strainer over a saucepan, and strain off the stock from the mushrooms. Remove the garlic cloves and mince them. Leave the stock in the saucepan. Roughly chop the mushrooms.

4. 4

   Melt butter in a pan large enough to contain the sauce and cooked pasta. Add the leeks, garlic, and red pepper flakes and saute until soft and fragrant. Add the mushrooms, then the white wine. When about two thirds of the wine has reduced away, add the cream. Reduce heat to a low simmer, and begin heating the mushroom stock to cook the pasta.

5. 5

   When stock comes to a boil, add the pasta. Cover the pot and cook to more al than dente, probably a minute or two less than the suggested cook time on the package. With a spider or a slotted spoon, scoop pasta from the stock to the pan holding the sauce. Add the ounce of butter and the Parmesan cheese. Ladle in enough of the mushroom stock to loosen the sauce and allow it to nicely nap the pasta. While it's cooking for a minute or two, season to taste with salt and pepper. You know how to dish it up. Revel in the fall-like color of the pasta and its rich, creamy goodness. Enjoy the fusion of food52.

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