Heat the olive oil in a pan and add the previously chopped garlic. Add the mushrooms (preferably wild mushrooms such as saffron milk caps) and cook for about thirty minutes. Then add the mushrooms and continue cooking. Season with chopped parsley.
In a pot, cook the pasta in plenty of salted water. Once ready, drain and mix with the mushrooms while the pasta is still very hot. The dish may be finished with chopped tomatoes if desired.
