Hand-tear the mushroom into pieces that are slightly larger than bite size. They’ll shrink during cooking. Set aside.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook until tender (go beyond normal, chewy al dente). Ladle out and reserve ½ cup of the slightly thick cooking liquid. Drain the pasta. Drain the pasta but do not flush it with water.

To the reserved cooking liquid, add the Maggi seasoning sauce, and if you like, a bit of fish sauce. Taste and tweak to ensure a pleasant flavor. Set aside near the stove.

Heat a large skillet over medium-high heat and add the ¼ cup butter. Once it has melted, add the garlic. Cook, stirring frequently until aromatic, then add the chanterelle. Cook for 1 to 2 minutes, until softened, super fragrant and darkened. Add the reserved cooking liquid and stir to combine. When the mixture vigorously boils, raise the heat to high, then add the warm pasta.

Cook, stirring with tongs, until the sauce clings to the pasta and there is no liquid visible in the skillet. Remove from the heat, season with salt, and then stir in the remaining 1 tablespoon butter to add a final rich note. Divide the noodles between 4 shallow bowls and serve immediately.