Ingredients

• 1-ounce dried Porcini mushrooms
• 1/2 cup water
• 4 fresh sage leaves, cut into chiffonade
• 1/2 teaspoon dried thyme
• 1 cup chicken broth, preferably homemade
• 2 tablespoons olive oil
• 1 cup Italian parsley leaves (packed)
• 12 ounces dry capellini
• Salt and freshly ground pepper

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Instructions

1. Bring porcini and water to a boil. Cover and let stand 20 minutes or until porcini are tender. Drain through a cheesecloth lined sieve, reserving liquid. Rinse any grit off porcini and mince. Return soaking liquid, minced porcini, sage, thyme, broth and olive oil to a saucepan. Bring water to a boil and cook capellini for 3 to 4 minutes. While capellini is cooking, bring mushroom broth to a boil. Add parsley, salt and pepper and immediately remove from heat. Drain capellini and portion out; ladle broth over the top and serve immediately.