Bring a large pot of salted water to a boil for the spaghetti.

Wipe the porcini mushrooms clean with a damp cloth, gently rubbing them, and set aside.

Once cleaned, dice the porcini mushrooms and set aside.

Wash and trim the fresh cherry tomatoes, dice them, and set aside.

In a skillet, heat the olive oil and finely chopped garlic with the parsley stems. Sauté until fragrant, then add the porcini mushrooms and cook for about 10 minutes.

Add the cherry tomatoes, season with salt, black pepper, ground ginger, and chopped parsley. Cook for about 10 more minutes.

When ready, drain the spaghetti al dente and toss it in the skillet with the porcini mushrooms. Add a little pasta cooking water and a drizzle of olive oil, then toss to combine.

Plate and serve.