Bring porcini and water to a boil. Cover and let stand 20 minutes or until porcini are tender. Drain through a cheesecloth lined sieve, reserving liquid. Rinse any grit off porcini and mince. Return soaking liquid, minced porcini, sage, thyme, broth and olive oil to a saucepan. Bring water to a boil and cook capellini for 3 to 4 minutes. While capellini is cooking, bring mushroom broth to a boil. Add parsley, salt and pepper and immediately remove from heat. Drain capellini and portion out; ladle broth over the top and serve immediately.
Recipe courtesy of Michele Urvater