In a fry pan for paella or in a similar, wide cooking vessel boil the olive oil up. Then pour the garlic and the shrimps and stir them until they get a slight red color. Then add the mussels and the paprika. Light up with the ouzo, quench with the white wine and let them be cooked slowly for 5 minutes. Add the fresh crème and let them stay for 4-5 minutes more. In a pan, simmer the fish broth without the pot lit for about 10 minutes. Then add the tagliatelle in and let them be boiled for about 7-8 minutes. When the pasta is ready you can strain it and mix them with the seafood. Add salt and pepper and serve with the fresh, chopped parsley.