Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the shellbows until al dente, then drain, reserving a little pasta water.

Sauté the mushrooms

• Melt the butter with the olive oil in a large pan over high heat.
• Add the mushrooms and cook until deeply golden and their moisture has evaporated.
• Season with salt and black pepper.

Build the sauce

• Add the garlic and cook until fragrant.
• Pour in the white wine and let it reduce.
• Stir in the tomato paste and sun-dried tomatoes.

Make it creamy

• Lower the heat and pour in the heavy cream.
• Stir in the grated parmesan until melted and smooth.

Combine and serve

• Add the drained pasta to the sauce and toss, loosening with pasta water if needed.
• Serve hot with extra parmesan and black pepper.