Cook pasta according to package instructions; reserve 1 cup pasta water.

In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat; cook mushrooms until golden brown, about 2-3 minutes. Do not overcrowd the pan or the mushrooms won’t brown. Cook in batches if necessary, adding more oil to pan as needed. Remove mushrooms to a plate; set aside.

In the same pan over medium heat, add remaining 2 tablespoons of olive oil, shallots, garlic and red pepper flakes; cook until fragrant, 30 seconds. Add cooked pasta, mushrooms and Yondu; toss well. Add reserved pasta water a tablespoon at a time if it looks too dry.

Garnish with chives.