Spicy Shells

Preparation:

Preparation: Arrange the dried mushrooms in a bowl, cover them with warm water and let them soak for about 30 minutes. Then drain and wash them thoroughly under running water to remove all traces of earth. Peel the garlic and cut it into thin strips; put it in a large saucepan that can then also contain the pasta, together with 5 tablespoons of oil; let it brown slightly, add the anchovy fillets and dissolve them in the sauce, mashing them with a fork. Add the coarsely chopped mushrooms, let them flavor for a few minutes, stirring, then add the finely chopped tomatoes. Add salt and pepper, season with the oregano and cook for about 20 minutes on a moderate flame. Shortly before the end of cooking, add a splash of Worcester and the washed and chopped parsley. Throw the drained pasta into the saucepan, add 2 handfuls of grated pecorino and fry everything together for a few seconds, stirring constantly. Serve the pasta piping hot with other cheese on the side.