Chop the mushrooms into chunks/slices. Set aside.

Cut the chili pepper in half, remove the seeds and dice it into small pieces. Set aside.

Grate the garlic clove and set aside it too.

Finaly chop the parsley and keep it in a bowl ready to be used later.

In a large pan heat the olive oil, add the garlic and the chili pepper, sizzle for a few seconds then add the chopped mushrooms too.

Now salt and pepper go in, little stir then we make sure to heat well all the mushrooms before adding the wine.

Keep cooking the mushrooms on medium heat until all the wine evaporates and they have reached the consistency you like the most (I cook them for 5 to 7 minutes), then add a handful of chopped parsley.

Bring enough salted water to a boil. Cook the pasta 2 minutes less than the time indicated on the pack. Note: before draining the pasta, make sure to keep up to two cups of water.

Add draind pasta to the mushrooms pan, then add some of the cooking water, a bit at the time, as if you're making a risotto (so basically wait until all liquid is absorbed before adding some more).

Add half of the chopped parsley, then keep cooking the pasta in the mushroom sauce until it's "al dente".

Serve with an extra sprinkle of parsley and enjoy.