Step 1

Gently cook the shallot and oil in an 8 inch saute pan, stirring occasionally, until the shallot is wilted and soft. Add the wine and reduce by half.

Step 2

Add the cordyceps to the pan and wilt, then turn off the heat. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.

Step 3

Drain the pasta, then toss with the mushrooms in the pan. Double check the seasoning for salt, add some of the chili flakes to taste if using, then toss in the watercress and chives, season with a little more olive oil to taste, return the pan to the heat just to warm through, to avoid over cooking the cress and the mushrooms, and divide the pasta between two warmed bowls, garnishing with the breadcrumbs and chives.