Heat olive oil in a large frypan over medium-high heat. Stir in mushrooms and garlic. Cook until the mushrooms have begun to brown, about 4 minutes. Increase heat to high and pour in wine. Bring to a boil then stir in olives, capers, caper juice, crushed tomatoes and chilli flakes. Return to a simmer then reduce heat to medium-low and cook for 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with sauce to serve.