Method
Step 1
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the tagliatelle and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle tagliatelle with a little olive oil to prevent it from sticking together.
Step 2
Place a frying pan on medium to high heat. Add a few glugs of olive oil. Fry the garlic and onion until softened. Add the mushrooms, butter, salt, pepper, lemon zest and paprika. Sauté the mushrooms until they are golden brown - about 5 minutes - stirring occasion-ally. Once cooked add the brandy and cook for another minute. Remove from the heat and stir in the cream and
parsley (keep a little parsley aside for the garnish)
Step 3
Divide the pasta between the plates. Serve the mushroom sauce over the pasta. Garnish with parsley.