Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve about 1.5 cups of the starchy water, then drain.

Heat the pan: In a wide skillet, warm 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until foamy.

Brown the mushrooms: Add half the mushrooms in a single layer with a pinch of salt. Don’t stir for 2–3 minutes, then toss and cook until golden with crisp edges, 5–7 minutes total. Transfer to a bowl. Repeat with remaining oil, another tablespoon of butter, and the rest of the mushrooms.

Sauté aromatics: Lower to medium heat. Add the shallot and 4 minced garlic cloves to the pan with the final tablespoon of butter. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t brown.

Deglaze: Pour in the white wine (or broth). Scrape up browned bits. Let it reduce by about half, 1–2 minutes.

Build the sauce: Return all mushrooms to the skillet. Add soy sauce, red pepper flakes, lemon zest, and a generous grind of black pepper. Stir to coat.

Emulsify: Add the drained pasta to the skillet. Pour in 3/4 cup hot pasta water. Toss vigorously for 1–2 minutes until glossy and saucy. If it looks dry, add more pasta water a splash at a time.

Finish: Turn off heat. Stir in Parmesan, parsley, lemon juice, and the remaining 1 clove of raw minced garlic. Toss until the cheese melts and everything is silky. Taste and adjust with salt, pepper, or more lemon.

Serve: Twirl into bowls. Top with extra Parmesan, a drizzle of olive oil, and more parsley if you like.