Tagliatelle with porcini mushrooms (boletus edulis) (4 servings)

ingredients:
350 gr (12 oz) of Tagliatelle
300 gr (11 oz) of porcini mushrooms, fresh or frozen
3 cloves of garlic
mushroom stock cube
Extra virgin olive oil
Salt and pepper

preparation:
Divide the caps from the stems of the fresh mushrooms clean with a wet towel and a knife to remove the parts of the roots, cut into pieces (not too small) and put in a saucepan with the garlic and 4 tablespoons of olive oil.
Cook for about 15 minutes or until cooked, adding mushroom stock if necessary and seasoning with salt and pepper.
Meanwhile in a pot with salted water cook the taglliatelle, drain and add to the still hot sauce and stir gently with a wooden spoon.