Spaghettini with Tuna and Mushrooms

Ingredients

• 30 g (1 oz) dried porcini mushrooms
• 250 ml (1 cup) warm water
• 450 g (1 lb) spaghettini
• 30 ml (2 tbsp olive oil
• 2 cloves, garlic, crushed
• 125 ml (1/2 cup / 90 g) mild pancetta, in strips
• 750 ml (3 cups / 340 g) white mushrooms, sliced
• 1 red tomato, peeled, seeded and diced
• 1 can, 198 g (7 oz) oil-packed tuna, drained and flaked
• Coarse (Kosher) salt and freshly ground pepper, to taste