Prepare boiling water for the fettuccine. Set aside.
Sauté garlic, parsley and sage in olive oil
for a few minutes then add mushrooms; cook at
medium heat, covered, 5 minutes stirring occasionally.
Add wine and simmer until it is evaporated.
Add whipping cream, nutmeg, and pepper. Check
seasoning, stir in sugar if you think the sauce
needs it, and salt to taste. Simmer 20 minutes
more, adding milk if it thickens too much. It
should be sauce like, not too runny and not
pasta in boiling salted water until al dente,
about 3 - 4 minutes. Drain. Top fettuccine
with mushroom sauce; sprinkle with grated Parmesan
and a little extra chopped parsley. Serve with