Bring to the boil a pan full of water. In the meanwhile clean the mushrooms, removing the soil and rinsing them, once dried slice them into segments. Trim the courgettes and slice them à la julienne.Heat some oil in a pan add the garlic add the courgettes and brown for 2-3 minutes; add the mushrooms and brown for 3-4 minutes. Season with a pinch of salt and pepper. Just before ready remove the garlic and sprinkle the mushrooms with chopped parsley and basil.Toss the tagliatelle in the boiling water, drain them al dente and mix them with the mushrooms. Garnish to taste and serve.