This recipe is a bit of a spin on the traditional pasta aglio e olio, adding sliced mushrooms and complementary seasonings. I enjoyed it without cheese, but I don't think you could go wrong with a grating of fresh Parmesan to finish. I savoured this with a glass of crisp white wine in front of the TV (it's not all linen tablecloths and candles around here).
Bring a pot of water to the boil (enough to give the pasta lots of room to cook), add about a tablespoon of salt and add the dried pasta. Cook until just barely al dente (he pasta will cook further when you add it to the sauce). If the pasta is done before the sauce is ready to receive it, drain and set aside. Either way, reserve a half cup of the cooking water.