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- Sauté garlic in butter till it becomes translucent.
- Add porcini mushrooms, thinly sliced, wine and marjoram.
- Salt and pepper to taste.
- When wine and water completely evaporate, add cream and simmer for approx 2 minutes till sauce thickens.
- Then add basil and parmigian cheese.
- Simultaneously, cook pasta, and in a bowl add sauce to done pasta and toss.