Crush the garlic clove and sauté with a drizzle of oil in a non-stick frying pan. Leave it to season for a few seconds.
Clean the mushrooms well with a damp cloth, and slice thinly. Sauté in the garlic flavoured oil, add salt and pepper to taste, and remove from heat.
Cut the filets of rainbow trout into small cubes, cook quickly in a non-stick frying pan, and add to the mushrooms.
Cook the Barilla Farfalle in plenty of salted water, then drain when al dente and add to the sauce. Sauté in a pan for a few seconds, finish by garnishing with basil, and serve.