Pasta with mushroom sauce

INGREDIENTS
4 tbsp olive oil
150g (51⁄2oz) baby button mushrooms
200g (7oz) chestnut mushrooms, finely chopped
125g (41⁄2oz) field mushrooms, grated
1 small glass of dry white wine
3 garlic cloves, grated or finely chopped
salt and freshly ground black pepper
handful of flat-leaf parsley, finely chopped
pinch of mild paprika
300ml (10fl oz) double cream
350g (12oz) dried pappardelle or dried tagliatelle

METHOD
Gently heat the oil in a large frying pan, add all the mushrooms, and cook on a low heat for 5 minutes, or until they begin to release their juices. Add the wine, raise the heat, and boil for a couple of minutes. Add the garlic and lots of pepper.
Reduce the heat, stir through the parsley and paprika, then pour in the cream and cook, stirring occasionally, on a low heat for 5 minutes.
Meanwhile, cook the pasta in a pan of boiling salted water for 10 minutes, or until it is cooked but is still firm to the bite. Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Taste the sauce and season if needed, then toss with the pasta, and serve.