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Bring a large pot of salted water to a boil. Add pasta and cook, stirring, until al dente, 15-17 minutes. Reserve ½ cup pasta cooking water, then drain. Meanwhile, wash and dry all produce. Halve, peel, and thinly slice shallot. Roughly chop sage leaves until you have 1 TBSP. Thinly slice mushrooms. Finely chop garlic.