Bring water to a rolling boil in a large pot and add 1 teaspoon salt.

Add spaghetti and cook on a medium heat until al dente, following the instructions on the pack. Spaghetti should have a bite to it and not be overcooked.

Set aside some pasta cooked stock. Drain the spaghetti to a colander. Optionally if you want you may rinse them under cold running water.

Heat 1 tablespoon oil in a pan. Add half the garlic and saute until aromatic.

Add mushrooms and fry them on a high heat until tender yet crunchy. Transfer them to a plate.

Pour the rest of the oil to the pan and saute the rest of the garlic.

(optional) Add onions if using. Saute them until golden.

Pour the tomato puree, salt and then the chili flakes. Cook until the tomato sauce thickens and the raw flavor goes away.

Add herbs, red chili flakes, pepper and mushrooms. Saute for a minute. Turn off the heat. If using cream then stir in.

Add the cooked spaghetti and toss well. If it looks dry add in a bit more of oil or spaghetti cooked stock.

Serve mushroom spaghetti hot with Clear soup.