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

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.

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.

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.

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.

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