Prepare the marinade by combining the lemon juice, zest, nori, and 125 ml of water in a bowl.

Slice the mushrooms into rounds, then cut holes out of each, creating calamari rings. Toss the mushrooms in the marinade and marinate for 10-15 minutes. Drain the mushrooms and reserve some of the marinade.

In a large frying pan, add a generous glug of olive oil and the garlic and chili. Warm over low heat, being careful not to brown the garlic. Add the mushrooms, a dash of the marinade, and sauté for a few minutes.

Pour in the wine, increase the heat and cook until most of the wine has evaporated. Stir through the tomatoes and parsley. Simmer until the tomatoes begin to break down, about 10 minutes. Add a splash of water to prevent it from drying out.

Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve about 200 ml of the pasta water before draining.

Transfer the spaghetti into the mushrooms, stirring through splashes of the reserved pasta water to help coat the sauce. Season with a large pinch or two of salt. Continue to cook until heated through.

To serve, drizzle over olive oil and garnish with extra parsley.