Ciuffetti with Porcini Mushrooms

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.