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Cook pasta: bring salted water to a boil and cook tagliatelle to al dente. Reserve 1–2 cups pasta water before draining.
Sear mushrooms: in a large skillet over high heat, add olive oil. Add mushrooms in a single layer (work in batches if needed) and let them brown undisturbed 2–3 minutes per side until caramelised. Remove and set aside.
Build sauce: reduce heat to medium, add 20 g butter and sweat shallot until translucent. Add garlic and the tiniest
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