My mom brought me a jar of funghi porcini from Italy so I decided to put them to good use.  Soak 50g of funghi porcini in water for 30 minutes.  Heat some extra virgin olive oil and cook some rosemary and garlic over medium high heat until garlic is golden.  Throw in the funghi porcini and a pinch of salt and cook for about 5 minutes.  Pour one glass (or glass and a half) of white wine and let it reduce to about half (3-4 minutes).  Boil fresh pasta (enough for two people) until al dente.  Pour a couple of tablespoons of the hot water into the sauce before draining the pasta.  Pour pasta over the sauce and mix well.  Serve immediately, garnish with parsley and sprinkle with Parmesan cheese (not too much or it will overpower the funghi).