Mushroom Fettuccine

• 8 oz  dry fettuccine
• 3 Tablespoons butter
• 1 Tablespoon olive oil
• 2 teaspoons minced garlic (3 cloves)
• 1/2 to 1 teaspoon red pepper flakes
• 1 1/2 to 2  pounds  sliced mushrooms (baby bellas and/or cremini)
• 1/2 cup pinot noir  (or other favorite dry red or white wine)
• 1/2 grated Parmesan / Romano  cheese
• Salt to taste
• Chopped fresh parsley to garnish.

Cook pasta in salted water according to directions.
Drain reserving 1/2 cup to set aside.
Heat butter and oil in large saute pan over medium-high heat.
When bubbles calm down add pepper flakes and garlic. Cook 1 minute.
Stir in mushrooms, cooking until they release their liquid and it’s nearly evaporated (takes about 15 – 20 minutes).
De-glaze pan with wine.
Simmer until nearly evaporated.
Add fettuccine to pan.
Stir in pasta water a little at a time until sauce loosely coats pasta (1/4 to 1/2 is all you’ll typically use).
Remove from heat toss pasta with grated Parmesan cheese.
Season with salt.
Garnish with chopped parsley and more Parmesan.