We put on the fire 1/4 of liter of water and we leave it to reach the point of ebullition. To that point we can lower insidethe pot the mushrooms,for about 20 minutes. When we will remove them, we will put water aside, and we will cut the mushrooms to little pieces of about 6 millimeters. We put some oil to heat in a capacious frying pan to middle cooking. We add the onion and we leave on the fire for others 4 minutes. To put the salt and the pepper as soon as the porcine mushrooms are added. We allow to go to slow fire for 5 minutes, then it must be added wine and garlic. We allow to cook up to when the liquid won't have reduced (about 6-7 minutes). To put pasta in about 3 liters hot water with ½ salt's teaspoon. When pasta will start to boil, we pour the water of soak of the porcine in the frying pan with the mushrooms up to when it is not tightened to about 4-5 spoons (6 minutes). When the liquid will have reduced we can add the tomatoes for others 3 minutes. Drain pasta in a frying pan together with the parsley and to the dragoncello. To mix with care and to serve warm.