Start off by preparing your ingredients

Peel the garlic and chop each clove in half.

Finely dice the chilli.

Rub any dirt off the mushrooms with some kitchen roll. Chop off the woody ends, and halve any larger mushrooms. 

Finely chop the parsley. I also like to use the stalks. 

Make your sauce

Start by gently simmering the garlic and chilli in the olive oil. Use a large frying pan or wok (you want there to be enough space for all the pasta to fit later).

Once the garlic is fragrant, soft and transluscent, turn the heat up and add your mushrooms.

Sautee the mushrooms for about 5 minutes, stirring occasionally, until they are golden brown. 

Next, add the white wine, and allow it to gently boil for a couple more minutes. You will boil off the alcohol and deglaze the pan. 

Turn off the heat. 

Next, boil your pasta

Bring a big pan of water to a rolling boil. Add plenty of salt. 

Drop your pasta in. 

Boil according to packet instructions.

Bring everything together. 

Now it's time to drain your pasta. Taste a bit and check it's done. You want it to be al dente - so tender but with a bit of "bite", and still holding it's texure

If it's ready, turn the heat back on under your sauce. 

Fill a small mug or cup with some of the starchy pasta water. You'll need this later. 

Then drain the pasta in a colander, and add it directly to your sauce. 

Simmer the sauce and spaghetti together for a couple of minutes, as you gently stir the sauce through the pasta. You should add a few drops of the pasta water - this helps emulsify the sauce and bring it all together. 

Serve with a sprinkling of parmesan.