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Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Reserve the pasta water and add a tbsp of just the oil (from the chilli oil) to the pasta to prevent sticking.
While the pasta cooks, slice the mushrooms. Also, mince the garlic and thinly slice the ginger and shallot.
In a large wok/pot over medium-high heat, add butter and the sliced mushrooms and fry until they release moisture and start to brown.
Push the mushrooms to the edge of the wok to create a gap in the centre. Add a tbsp of just the oil from the chilli oil to the centre of the wok along with the garlic, ginger and shallot and sauté until fragrant and slightly golden.
Add miso along with two ladles of reserved pasta water and stir until the miso dissolves.
Add the drained pasta to the pan along with the double cream, soy sauce, juice of a lemon, honey and four tablespoons of chilli oil.
Toss everything together until the pasta is coated and the sauce is creamy. Add more pasta water if needed.
Turn off the heat and stir in the chopped coriander. Plate up and garnish with extra chilli oil and sliced chives.