Spaghetti Tetrazzini

Preheat the oven to 400 degrees F. Place porcini mushrooms in a bowl and pour just enough boiling water over to cover them. Leave soaking for several minutes. Heat a saucepan large enough to hold all the ingredients and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti and drain well. Add the cream to the pan of chicken, then bring to a boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Transfer to an ovenproof baking dish, sprinkle with half the remaining cheese, and bake in the oven until golden brown, bubbling, and crisp. Divide between your plates, drizzle with extra virgin olive oil, and sprinkle with the rest of the cheese before serving.