In reality, the mushroom used is not really wild since it's store-bought. But to called it tame mushroom or store-bought mushroom linguine would sound ridiculous so what the heck. I would normally use portobello, but shitake mushroom which is now widely available and becoming more popular is also another option. I like to add a few cut of sausages since I like some meat flavor in my pasta, but the original recipe only call for the use of mushroom.

Ingredients (Serves 4)
400g of linguine
3 garlic cloves, roughly chopped
1 red chilli, roughly chopped
500g of assorted wild mushrooms, cleaned and halved
a handful of parsley, finely chopped, to garnish
extra virgin olive oil
salt and freshly ground black pepper
Optional : slices of your preferred sausages

Cook the pasta according to the instruction on the packet. Once al dente, drain thoroughly, reserving some of the cooking water.

Heat some oil in a frying pan over a medium heat; add the garlic, chilli, sausages and mushrooms and fry for 2-3 minutes. Season with salt and pepper to taste. Then stir in the pasta, add a few ladle of the reserved cooking water to loosen the sauce and serve immediately, garnished with a sprinkling of chopped parsley.