Melt the butter in a skillet over medium heat. Add the mushrooms and sauté while you slice the shallots. Then add the shallots, and let the sauté for 5 minutes.

Slice the tomatoes in half, add them to the skillet, and cook for 3 minutes.

Next add the entire bottle of wine (on top of the veggies), and bring it to a boil.

Once the wine is boiling, add the linguine. It might stick out of the edges of the pan at first, that is ok, just turn the heat down to low, and let the pasta soak until it all fits in the pan. Then crank the heat back up and bring the wine to a boil again. (This prevents the tips of the pasta from getting burnt).

You want to let the linguine cook for about 13 minutes. Stir it frequently, and make sure it stays submerged in liquid. First add the cream, and then add 1-2 cups of water if necessary. I added some water as the wine reduced.

Once the pasta is al dente, add the spinach and pecorino and stir to combine.

Arrange the mozzarella on top, and place the skillet in the oven at 350 degrees to let the cheese melt. I removed the handle from the skillet at this point. I loved how I could use the cool handle instead of oven mitts to take the pasta out of the oven.

Serve right away.