Sautéed Mushrooms with Garlic and Parsley: Pasta with Mushrooms

• ½ pound fresh or dried fettuccine or linguine

Cook ½ pound fresh or dried fettuccine or linguine until tender, reserving a little of the pasta cooking liquid. Meanwhile, when you sauté the mushrooms in the above recipe, add a few spoonfuls of dry red or white wine or chicken broth along with the parsley; let cook for a few moments. Drain the pasta, toss with the mushrooms in the skillet, and serve hot, sprinkled with freshly grated Parmesa