Rehydrate the mushrooms for 15 minutes in a bowl with hot water
Meanwhile, brown the chopped shallot in a pan with some oil and the garlic clove for 5 minutes.
After that, add the cream and let it cook for about 5 minutes and then remove the garlic.
Stir the mushrooms from the water and add them to the cream. When it starts to simmer, the add the truffle seaweed. Cook for a few minutes and then turn it off.
After cooking pasta in the boiling water, put the pasta in the cream pan and mix it for a while. Then serve it!