candele with creamy mushroom sauce

C: is candele 떡?
me: pasta...shaped like candles!

Ingredients
1 pound uncooked candele
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1 tablespoon minced garlic
1/2 cup finely chopped shallots
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Instructions
Cook pasta according to package directions.
Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
Add the cooked pasta, whipping cream, and cheese, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with wild arugula!