Mushrooms clean, wash, cut into thin slices. Melt 20 g of butter in a saucepan, add peeled garlic and mushrooms. Fry quickly, then remove the garlic. Mushrooms cook 20 minutes. over low heat, periodically adding cream and stirring.
In the meantime, cut the zucchini into thin strips, quickly fry in a pan with 40 g of oil, salt, sprinkle with basil and cook for another 10 minutes. Then mix zucchini with mushrooms and cream.
Boil the tagliatelle according to package directions and drain. Then put in a serving dish, season with the remaining butter and cream sauce with zucchini and mushrooms. Mix gently, garnish with parsley and serve immediately.