GARLIC-SHIITAKE MUSHROOM TAGLIATELLE & PAN FRIED SOLE

250 grams Tagliatelle noodles, cooked in salted water until al dente
10 cloves Garlic, thinly sliced
1 cup Fresh Shiitake mushrooms, sliced
1/2 cup Basil, chiffonade
Olive oil
Salt
Pepper
Parmesan cheese
Sole Fillets

For the pasta:
Saute the garlic in olive oil until slightly caramelized.
Add the mushrooms until wilted.
Mix in the noodles, basil, parmesan cheese and season with salt and pepper.

For the Sole:
Season the sole with salt and pepper and pan fry in olive oil til slightly crisp and thoroughly cooked.