Cook the spaghetti in a large amount of boiling salted water until al dente.
Put the chanterelles in a large pan and fry in vegetable oil for 10-15 minutes. Then add the broth, butter, chopped garlic and parsley leaves. Season with salt and pepper. Evaporate into a thick sauce.
Put the pasta in a pan and stir. Add dried porcini mushrooms. Stir and heat for 2-3 minutes to make the pasta and sauce whole.
Place the pasta on a plate, sprinkle with herbs and serve.