Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  ounce         dried porcini mushrooms -- stemmed
                        coarse salt
   1      clove         garlic
                        ground pepper
   2      tablespoons   unsalted butter
  12      ounces        fettuccine
   1      tablespoon    tarragon -- chopped
   4      quarts        boiling water
   1      tablespoon    parsley sprigs -- chopped
                        coarse salt
                        butter
   1      cup           broccoli flowerets -- blanched and
                        separated
                        parmesan cheese -- grated

Preparation:

Soak the mushrooms in water to cover for 15 minutes. Sauté‚the garlic in the butter in a large frying pan. Add the tarragon, parsley, broccoli and mushrooms. Sauté‚for 10 minutes. Season to taste with salt and pepper. Add salt to the boiling water. Cook the fettuccine in the salted boiling water until al dente. Drain. Transfer to a serving bowl. Add a large gob of butter. Add the broccoli mixture. Toss. Pass the cheese separately. Yields 3 Servings