Capellini in Parsley Mushroom Broth

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1-ounce dried Porcini mushrooms

1/2 cup water

4 fresh sage leaves, cut into chiffonade

1/2 teaspoon dried thyme

1 cup chicken broth, preferably homemade

2 tablespoons olive oil

1 cup Italian parsley leaves (packed)

12 ounces dry capellini

Salt and freshly ground pepper