1) Clean the mixed mushrooms, removing the soil with a damp cloth, and cut the largest pieces into pieces.

2) Peel the garlic cloves, chop finely and brown in a large pan with 3 tablespoons of extra virgin olive oil.

3) Add salt the mushrooms and, turning them often with a wooden spoon, let them cook a medium heat for 5 minutes.

4) Gradient with 4 tablespoons of dry white wine, flavored with chopped parsley and thyme and cook for others 10 minutes over low heat.

5) Meanwhile, cook the pasta in plenty of boiling salted water, drain it al dente and transfer it to the pan with the mushrooms.

6) Jumbled up to mix everything well and leave on the fire for a few minutes so that all the flavors blend.

7) Complete with a generous grind of pepper and serve.