Boil 4 Tagliatelle for 15 minutes. Add 0.5 tbsp of salt into the water.

Chop the mushrooms into smaller pieces and the paprika into thin slices.

Add 4 tbsp of Virgin Olive Oil and heat up the frying pan. Fry ginger, garlic and chilli until it's brown.(leave the chilli if you don't like hot food)

Add the mushrooms and paprika. Add a 0.25 tbsp of salt. Sprinkle some basil, thyme and oregano, then stir thoroughly.

Fry until the mushrooms are cooked and the juices visible. Add more salt if needed.

Add the cooked Tagliatelle and stir it thoroughly. Turn down the heat and let it simmer for about 5 minutes, so the pasta can soak up all the juices.

Done!