1/2 oz. dried Italian mushrooms
1/4 c. lukewarm water
1 lb. spaghettini
1/4 c. virgin olive oil
2 tbsp. butter
3 lg. garlic cloves, mashed
Pinch of crushed red pepper
1/2 tsp. freshly ground black pepper
8 anchovy fillets, mashed with a fork
1/4 c. freshly ground Parmesan cheese
1 loaf Italian bread
8 thin slices Mortadella or Italian salami

Soak the dried mushrooms in the 1/4 cup lukewarm water for 30 minutes; drain (save the water). Chop the mushrooms fine. Combine olive oil and butter in a skillet and heat. Add garlic and red and black pepper; heat but do not burn. Add chopped mushrooms with 2 tablespoons of the mushroom water. Stir and cook for 5 minutes. Meantime, cook spaghettini in unsalted boiling water. (Unsalted water is used because the anchovies are salty.)

When spaghettini is ready, drain well and place back in the hot pot in which it was cooked. Take sauce from the heat and add anchovies to it, stirring well. Pour sauce over spaghettini, mix, and add the cheese. Place on warm individual plates and serve immediately with slices of Italian bread and the mortadella or salami arranged on the bread. Serves 4.