Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine
and cook until mixture is reduced to 1/2 volume. Blend in cream
and reduce to desired thickness. Season with salt and pepper to taste.
Meanwhile cook pasta in a large pot of boiling salted water until al dente.
Drain pasta
and toss with sauce until coated. Serve on small warmed plates
