For the pasta with gyros, cook the tagliatelle in salted water until al dente.
Fry the gyros in a heavy frying pan for 4 to 5 min, turning continuously. Add the crème fraîche and soup and cook for another 2 to 3 min.
Break up the broccoli, boil in salted water for 10 min and drain. Sway in half of the butter and add salt. Drain the cooked tagliatelle in a colander and toss in the remaining butter. Season with salt and pepper.
Arrange pasta with gyros and broccoli, garnish the gyros with olives and a dollop of crème fraîche and serve.