Heat 1 tbsp of oil in a saucepan add the chopped onion, the peeled and crushed garlic with the herbs and fry until soft. Once cleaned and dried, dice the mushrooms and add them the onion mixture, cover and simmer for 10 minutes, stirring from time to time.Then add the chopped tomatoes, previously peeled and deseeded, season with salt and pepper and simmer for 10 more minutes. In a small saucepan heat the rest of the oil and lightly fry the coarsely chopped nuts until golden for 4-5 minutes.Add half of the fried nuts to the sauce. Toss the linguine in a pan with plenty of boiling water and cook them al dente. Drain them, pour them in a serving dish, add the sauce and mix well. Sprinkle with the leftover nuts a smudge of finely chopped parsley and serve immediately.