In the large saucepan boil water and cook tagliatelle as per cooking instructions from the package, then drain and leave it aside.
To prepare the mushroom use large and deep frying pan.
Melt the butter over a medium heat, add chopped shallots and garlic then sauté for approximately 2-3 minutes before adding the chanterelles. Season with salt and black pepper.
Cook the mushrooms until golden brown then add white wine and simmer for about 10 minutes.
Add tagliatelle to mushroom and cook the dish for another 2-3 minutes.
Serve mushroom tagliatelle with chopped fresh parsley.