Prepare the Ingredients:

1. Clean the mushrooms and chanterelles by gently wiping them with a damp cloth or brush to remove any dirt. Chop the mushrooms and chanterelles coarsely to keep their rustic texture.
2. Finely chop the garlic cloves and set them aside. Chop the parsley and reserve for garnishing.

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
2. Before draining, reserve about two tablespoons of the pasta cooking water. Drain the pasta and set it aside.

Cook the Mushrooms:

1. In a large frying pan, melt the butter over medium heat until frothy.
2. Add the cleaned and chopped chanterelles and wild mushrooms. Sauté for approximately 3 minutes until they start to turn golden and release their juices.
3. Add the chopped garlic to the pan and cook for an additional minute, stirring to prevent it from burning.
4. Season the mushrooms with salt and pepper. Then, pour in the cream and reduce the heat to low. Let the cream simmer and reduce slightly, thickening and absorbing the flavors from the mushrooms, about one minute.

Combine and Serve:

1. Add the cooked pasta to the pan with the mushrooms and cream. Toss gently to combine, ensuring the spaghetti is evenly coated. If the mixture seems too thick, add the reserved pasta cooking water to achieve the desired consistency.
2. Serve the spaghetti in bowls, topped with a generous sprinkle of freshly chopped parsley.