Categories: Pasta, Italian, Vegetarian, Main dish 
      Yield: 4 servings 
  
      1 lb Ciuffetti or similiar 
           -tightly spiraled pasta 
      6 oz Fresh porcini mushrooms 
           -(2 oz dried) 
      1 c  Heavy cream 
      4 oz Butter 
    3/4 c  White wine 
      2    Cloves garlic 
      8 lg Leaves chopped fresh basil 
    1/4 c  Grated parmigian cheese 
           Pinch margoram 
           Salt & pepper to taste 
  
  Saute garlic in butter till it becomes translucent. Add porcini mushrooms, 
  thinly sliced, wine and marjoram. Salt and pepper to taste. When wine and 
  water completely evaporate, add cream and simmer for approx 2 minutes till 
  sauce thickens. Then add basil and parmigian cheese. Simultaneously, cook 
  pasta, and in a bowl add sauce to done pasta and toss. 
   
  From the back of the Ciuffetti pasta package.