Tagliolini with dried mushrooms and cream

INGREDIENTS FOR 2 PEOPLE
200 g fresh tagliolini (made with 200 g '00' flour and 2 eggs)
100 g fresh cream
40 g dried mushrooms
1 garlic clove
Extra virgin olive oil
Salt, pepper
Chives
I take dried porcini.

I soak them in hot water for about 1 hour.

Then I drain, reserving the soaking water.

I sauté a crushed, unpeeled garlic clove in oil in a frying pan.

I cut up the larger mushrooms.

I sauté them for 5 minutes, then add a couple of small ladlefuls soaking water.

I continue cooking to reduce the liquid, then remove the garlic.

I add the cream and cook for another 3 minutes. I keep the sauce fairly liquid, as fresh tagliolini absorb a lot.

I adjust the salt and pepper.

I snip the chives.

I use shop-bought tagliolini or follow the blog's Fresh Pasta recipe in the Basic Recipes category.

I boil them in salted water, drain when they float and put in the sauce pan.

I mix well, adding a few tablespoons cooking water if needed, serve with grated Parmigiano and two chive stems, and serve immediately. Warm plates are better, as the pasta dries quickly.