Unbelievable Crawfish Dip with Fried Bow-Tie Pasta

UNBELIEVABLE CRAWFISH DIP WITH FRIED BOW-TIE PASTA
1 c. water
1 (1-oz.) pkg. dried porcini mushrooms
¾ c. butter
1 bunch green onions, sliced
¼ c. flour
1 T. minced garlic
1 lb. cooked crawfish tails
Salt, red/black pepper
2 c. sour cream
1 c. chopped fresh parsley
PASTA:
8 oz. hot cooked bow tie pasta, follow package directions
1/3 c. yellow cornmeal
3 T. Creole seasoning
Peanut oil, for frying

1. In microwave safe bowl, heat 1 c. water on HIGH until very hot.
2. Add mushrooms, let stand 15 minutes or until soften.
3. Strain mushrooms through sieve. Reserve liquid and finely chop the mushrooms.
4. In saucepan, melt butter.
5. Add green onion and cook 2-3 minutes, until soft.
6. Stir in flour, cook 5 minutes.
7. Add chopped mushrooms, reserved mushroom liquid and garlic. Bring to boil.
8. Stir in crawfish, salt, peppers and cook 5 minutes more.
9. Reduce heat to low, stir in sour cream and parsley.
10. Serve with FRIED BOW-TIE PASTA.
11. Arrange pasta in single layer over paper towels to remove any remaining water.
12. In large bowl, combine pasta, cornmeal and Creole seasoning.
13. In large pot, pour 2” oil and put over medium heat and with thermometer to 375.
14. Shake excess cornmeal mixture from pasta and add in small batches to hot oil, about 4 minutes or until golden brown.
15. Remove pasta to paper-towel lined baking sheet to drain.
    *Pasta will keep up to 1 week in airtight container.