Porcini Linguini with a Garlic Cream Sauce and Asparagus

Ingredients

• Pasta
• 500g Tipo flour (00) or bread flour (000)
• 3 eggs
• 3 egg yolks
• 1 tbsp olive oil
• 2 tsp porcini powder or 1 tsp truffle paste
• Garlic Cream Sauce
• 1.5 litres chicken or vegetable stock
• 375ml white wine
• 4 garlic cloves, peeled and bruised with the back of a knife
• 150ml double cream
• Asparagus
• 2 asparagus bunches, trimmed to spears 5-7cm long