Tagliatelle with mushrooms
- Boil the tagliatelle in a slightly salted water for 6-7 minutes, drain and add some olive oil (optional).
- Fry the garlic with a little olive oil over low heat, until it softens. Add the mushrooms and keep them on the hob until they soften as well.
- Season with salt and pepper and after that, add the broth and the wine. Keep the ingredients on the hob for another 3-4 minutes, on a medium temperature until the liquid evaporates.
- Add the chopped parsley, followed by the tagliatelle and a little more olive oil.
- Stir well and serve.