500g/1lb egg tonnarelli (if not available use spaghetti or fusili lunghi)
30g/1oz dried porcini (if not available in use baby bell)
6tbsp extra virgin olive oil
90g/3oz thinly lengthwise sliced onion
350g/12oz button mushroom thinly sliced
250g/8oz fresh plum tomato (remove seeds n dice into pieces)
350g/12oz medium sized peeled shrimps/prawns
8tbsp double cream
Salt and freshly ground pepper to taste
Soak the dried porcini in a bowl with 250 ml luke warm water for at least 20 minutes. Lift them and squeeze the excess water and set water aside. Rinse mushroom under cold water and chop them.
Meanwhile, pour 4 litres of water into a large saucepan and place on high heat. When the water starts boiling add 1 tbsp of salt to it and drop the pasta all at once and stir well. When the pasta is cooked al dente, drain, rinse in cold water so that it wont stick, put in a colander and set aside.
Put olive oil and onion in a skillet over medium heat till onion turns golden. Add the porcini then the water in which it had been soaking to the skillet over medium heat. Stir till water has almost evaporated. Add fresh mushrooms, salt and pepper till the entire water dries up. Add the tomatoes into the skillet and cook for two minutes. Stir in the prawn/shrimp and add the cream stirring frequently till cream has reduced by half and take the sauce off the flame. Finally, toss the pasta with the sauce and serve at once.