1. Boil the tagliatelle in a slightly salted water for 6-7 minutes, drain and add some olive oil (optional).
  2. 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.
  3. 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.
  4. Add the chopped parsley, followed by the tagliatelle and a little more olive oil.
  5. Stir well and serve.