chop garlic finely or use a garlic presser.
fry on pan
Fry the garlic together with chili flakes until golden - around 1-2 mins
use a mix of mushrooms for a better flavour profile: white, portobello, champignon...
let the mushrooms cook on the pan until they have released all of their water
deglaze the mushroom sauce with a cup of white wine. let it evaporate (1-2 mins)
add salt, pepper
add a pinch of salt and pepper
add finely chopped parsley to the sauce and mix well
I add the pasta (when it's 2 mins before "al dente") to the sauce - it makes the sauce creamier
cook another 1 min
finish cooking the pasta in the sauce and add 1/2 cup of pasta water for extra creaminess
Buon Appetito! /Nico