FILL YOUR PASTA POT WITH WATER AND PUT ON TO BOIL. WHEN IT DOES, SALT GENEROUSLY.
MEANWHILE...
SLICE THE MUSHROOMS IN 1⁄4 PIECES.
RINSE AND DRY THE ANCHOVIES. STRIP THE LEAVES OFF THE THYME SPRIGS. MINCE THE HERBS, THE ANCHOVIES AND 4 CLOVES OF GARLIC.
BOIL THE PASTA. WHEN IT IS NEARLY DONE SCOOP OUT A CUP OF THE STARCHIEST WATER. DRAIN THE PASTA.
IN A LARGE FRYING PAN HEAT 4 TBSPS OF OLIVE OIL. ADD THE MUSHROOMS AND SAUTÉ ON A HIGH FLAME, TOSSING AND TURNING THEM FOR ABOUT 3 MINUTES. SALT AND PEPPER.
REDUCE THE HEAT TO LOW. ADD THE ANCHOVY, GARLIC AND HERBS. STIR TOGETHER FOR ABOUT 30 SECONDS OR UNTIL YOU SMELL THE GARLIC.
ADD 1⁄2 CUP OF WHITE WINE. BRING BACK TO THE BOIL. REDUCE WINE BY HALF.
ADD THE PASTA TO THE PAN. TOSS WITH THE MUSHROOMS AND ADD A LITTLE PASTA WATER IF THE PASTA IS TOO DRY.
TRANSFER PASTA TO A WARM BOWL. GARNISH WITH PARSLEY LEAVES AND CHOPPED CHIVES.
SERVE WITH FRESHLY-GRATED PARMESAN CHEESE.
SERVES 4