Remove stems from 10 large fresh sage leaves or 15 smaller ones.

Pour olive oil into a medium size pan and swirl to coat the bottom. Bring oil to medium heat until shimmery. Place a small piece of sage into the oil to test, if it starts to sizzle you’re good to go.

Place sage leaves in an even layer on the oil. Use a wooden spatula to move them around if needed. Leaves will start to fry and transform to a darker green. Cook them for about 30-45 seconds until the edges start to curl.

Carefully remove the sage leaves from the oil and transfer to a paper towel lined plate. The excess oil will absorb into the paper towel.

Sprinkle the leaves generously with flaky salt and set aside.

Bring a large pot of salted water to a boil, and cook the pasta ‘al dente’ according to package directions. This may be about 1-2 minutes less than instructed. Do not drain the pasta. Reserve 1/4 cup pasta water just in case.

**If you’re good at multi tasking, add the noodles to the water right about when you start to sweat the mushrooms in the pan.

Meanwhile, in a large skillet add the olive oil, canned anchovies with their juice, and red pepper flakes. Cook on medium heat until the anchovies cook down into a paste.

Add in the garlic, butter, and 1 tablespoon of the lemon zest. Stir to distribute.

Once butter is melted, add the mushrooms to the pan and toss them in the butter and oil to coat.

Allow the mushrooms to sauté and brown for 5 - 6 mins, turning once or twice. The mushrooms will sweat and release some juice that will simmer off. If you don’t have enough room in the pan to prevent over crowding, cook the mushrooms in two batches. Then, add them all together in the pan before pouring in the wine.

Add the wine and bring to a simmer for 3-4 minutes on medium heat and let the liquid reduce by about 1/3. There is butter and oil in the pan, so there should still be liquid covering the bottom of the pan before adding in the crème fraîche.

Lower the heat to a soft simmer at medium low. Push the mushrooms to one side of the pan. Add the crème fraîche in three batches, stirring while simmering until a smooth and creamy sauce is formed. It will still look liquidy at this point.

Move the mushrooms into the sauce, then add in the parmesan. Stir in the remaining 1 tablespoon of lemon zest. Season with salt and plenty of black pepper.

Once the parmesan has dissolved, add the cooked pasta directly into the pan from the pot of boiling water. The noodles should drip some of the salty water into the sauce.

Toss the noodles with the garlic mushrooms.

Squeeze the juice of one large lemon over the noodles.

The noodles will absorb some of the creamy sauce, though it should still be nice and saucey. If it is thicker than you like, add a splash of pasta water to loosen.

Serve the pasta immediately!

Top with extra shaved parmesan, lots of freshly cracked pepper, and the crispy sage leaves.