*20g dried porcini mushrooms
*1.5 tablespoons olive oil
*2 cloves garlic, crushed
*1 tablespoon thyme leaves
*1 cup (70g) fresh breadcrumbs
*sea salt and cracked black pepper
*finely grated parmesan and olive oil, to serve
1. Place the porcini in a bowl, cover with boiling water and set aside. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and keep warm.
2. Place the pan back on the heat. Add the oil, garlic and thyme and cook for 2 minutes. Drain the porcini and roughly chop. Add the porcini to the pan with the breadcrumbs and cook, stirring, for 4 minutes or until crumbs are golden.
3. Add the pasta to the pan with salt and pepper and toss to coat. Divide between serving plates and sprinkle with parmesan and olive oil.
Recipe adapted from the book 'fast, fresh, simple.' by Donna Hay. Published by Hardie Grant Books, £16.99, paperback. Visit www.donnahay.com.au.