Method

1. Place your pan on a high heat and get it super-hot. Add a splash of olive oil and throw in the mushrooms - we want to get some deep colour and charring on them for a few minutes. Do not add salt yet, as this would draw water out and boil the mushrooms rather than fry them. This is an important step to getting a rich umami mushroom flavour.
2. Once you have good caramelisation on the mushrooms, tip them into a bowl and set aside.
3. Add oil and butter to the pan you just used, gently sweat the garlic over a low heat for five minutes or until softened.
4. Return the mushrooms to the pan and cook for a further five minutes over a medium heat, allowing the mushrooms to soak up all the flavour from the garlic.
5. Add the wine and bring to a simmer. Reduce the liquid down by two thirds.
6. Add your tarragon and half of the chives. Season with salt and plenty of black pepper.
7. Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the mushrooms and enough of the reserved water to loosen. Chuck in a hefty amount of parmesan and check for seasoning then dish up and garnish with the leftover chives and a bit more parmesan if you like.