Step 1

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just browned, about 30 seconds-1 minute.

Step 2

Add the mushrooms and cook until browned and all water has evaporated, about 10-15 minutes. Stir often, making sure mushrooms don’t stick to the bottom of the pan. Stir in the salt, pepper and red pepper flakes once browned.

Step 3

Once the mushrooms are browned, add in the wine and scrape the pan, getting up any browned bits of mushrooms. Simmer until most of the wine has been absorbed.

Step 4

While the mushrooms are cooking, bring a large pot of salted water to a boil. Add the linguine and cook for a little more than 1/2 of the recommended time on the package.

Step 5

Add the very al dente linguine to the skillet along with 2 ladles of pasta water (not regular water, pasta water has starches that allow the sauce to cling). Increase the heat to medium-high and continually toss the noodles with the sauce. Once the water is absorbed, add more water, 1 ladle at a time, until pasta is al dente and cooked through.

Step 6

Remove from heat and stir in the butter and parsley. Toss again and serve.