Tagliatelle with Fresh Mushrooms

1 pound tagliatelle (wide fettuccine)
1/2 lb. fresh mushrooms
1/4 cup butter
2 tablespoons extra virgin olive oil
1/2 glass white wine
2 cloves garlic
grated parmesan cheese
chopped parsley
salt, pepper

Crush 2 garlic cloves and saute' them in olive oil. Add cleaned and diced mushrooms. Add the white wine and continue sauteing at a low flame until done. Add the parsley, salt, and pepper. Cook the tagliatelle in abundant water and a little sea salt. Drain. Saute' in the mushroom sauce, add butter, and a little grated parmesan cheese.