Sauté the sliced mushrooms in garlic and olive oil until desired consistency. If you choose to add anchovies and pepper do so before adding mushrooms.

In the mean time, prepare the béchamel. Save has a brilliant recipe I don't seem to have the current ability to attach, so please check out his recipes: saveurself

Put the water on to boil in a large pot. Once boiling add salt then your pasta. For this recipe, I used fresh.

Drain the pasta before al dente and combine with sauce. Garnish with fresh parsley.

Serve immediately and enjoy!