Peel potato and carrot, cook in boiling water and cut into cubes. In a large frying pan brown a clove of garlic in oil, when it starts to brown add mushrooms, baby calamari and tomatoes cut in half, add salt and cook for about 5 minutes over medium heat, adding a bit of water of pasta cooking. Meanwhile, in a pot at least 5 lt of water cook tagliatelle, keep it al dente, drain and add them to the sauce along with the diced potatoes and carrots, pecorino and chopped parsley. Serve hot. WINE: Pallagrello.
