Slowly heat the olive oil with the clove of garlic and the chilli to taste, in a pan over low heat. Add the peas, salt and cook for ten minutes with the lid on. Add a little hot water if it is necessary. When the peas are almost cooked, add the mushrooms and cook for 6/7 minutes. Add salt to taste. At the end add some chopped parsley.
Cook the Fettuccine Filotea in plenty of salted boiling water, drain the pasta and toss it in the pan with the peas and the mushrooms.
Serve adding a sprinkle of parsley and parmesan and enjoy!