1. Prepare the fresh linguine. Place it on parchment paper on a baking sheet sprinkled liberally with semolina flour or cornmeal, and cover with a kitchen towel to keep it fresh.
2. In a medium-sized bowl, add the dried porcini mushrooms and cover them with the warm water. Let them soak for 20 minutes to rehydrate, ensuring you capture their rich flavor.
3. Wipe the fresh wild mushrooms clean with a damp paper towel. Remove the stems and set them aside; these will be used later for added flavor. Slice the mushrooms into about ¼-inch thickness, showcasing their delicate texture.
4. Use a sieve to drain the soaked porcinis into another medium-sized bowl. If there’s any grit, use a clean paper towel to wipe them clean. Roughly chop the rehydrated porcinis and set aside, holding onto the soaking liquid.
5. Add the chicken broth, reserved mushroom stems, bay leaf, and thyme to a medium-sized saucepan over medium heat. Bring this mixture to a simmer, allowing the flavors to meld together. After 15 minutes, add half of the soaked porcinis to the pan and raise the heat to high, boiling for another 5 minutes. This step builds a robust broth for the sauce.
6. Strain the broth through a sieve into a heat-proof bowl, discarding the solids while holding onto the fragrant liquid.
7. In a large saucepan or skillet, heat the olive oil over medium heat. Once it begins to shimmer, add the garlic and sauté, stirring often, until lightly golden and fragrant, about 1 to 2 minutes.
8. Add the basil, parsley, oregano, remaining porcinis, and sliced wild mushrooms. Sauté them all, stirring frequently, until the mushrooms are tender when pierced with a knife, which should take about 8 minutes. Season generously with salt and pepper to taste.
9. Meanwhile, bring a large pot of salted water to a boil. This is crucial for cooking the linguine.
10. Once boiling, add the reserved chicken mushroom broth and ½ cup of the porcini soaking liquid to the mushroom mixture. Use your hands to break up the whole tomatoes into the pan, releasing their juices. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Bring everything to a gentle simmer, cooking for 10 to 15 minutes until the sauce thickens slightly.
11. Cook the pasta according to package instructions (fresh usually takes only about 3 minutes). Drain the pasta and add it to a large serving bowl. Toss the hot pasta with the butter and ¼ cup of the grated Parmesan cheese until well combined.
12. Transfer half of the sauce over the pasta. If you’re using it, drizzle on the truffle oil and toss everything together. Add more sauce on top, reserving about 2 cups for passing at the table. Top with more grated cheese and serve immediately for the best experience.
