Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

Once the water is boiling, stir in the linguine and return to a boil.

Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8-10 minutes.

Reserve a cup of the pasta water before you drain well in a colander set in the sink.

Heat the olive oil in a large skillet over medium heat.

Stir in the garlic, shallots, and red pepper flakes until the garlic is fragrant but not browned, about 3 minutes.

Add the spinach and mushrooms and stir until the spinach is wilted.

Stir in the walnuts and cook until the nuts give off a toasted smell, about 2 minutes.

Stir in the sliced ham and cook the mixture until the ham is hot and beginning to brown, about 5 more minutes.

Add the pasta to the skillet and lightly toss with the ham mixture. Add some of the pasta water as needed to keep it moist.

Plate the dish and sprinkle with chopped parsley and parmesan cheese and serve hot!