Linguine with Brown Butter Sage Sauce, Spinach, and Morels

1 pound linguine
1/4 cup butter
10 sage leaves
1 shallot, chopped
1 clove garlic, chopped
6 dried morels
4 cups fresh spinach
salt + pepper
Parmesan cheese

Boil the linguine until al dente.

Place the morels in a small dish with warm water. Soak for about 10 minutes until they soften. Then, roughly chop them.

Melt the butter in a large, heavy bottom pot over moderately high heat. When the foam subsides and it begins to brown, add the sage leaves and cook until they crisp (a couple minutes). Remove the sage, add the garlic, shallot, and mushrooms and cook for a few minutes more.

Using tongs, transfer the cooked pasta directly from the water to the brown butter sauce. Toss to coat. Wilt in the spinach, season to taste, and top with grated Parmesan if you like.