Cut the champignons and cook them in a pan with olive oil for a few minutes to brown them a bit. Peel the garlic and grate it then cook next to champignons for a minute. Then pour 6 dl of water and add spaghetti. Season with little salt and mix everything together and cook for 5 minutes.
Then add the cooking cream, truffle paste and stir, cook until the dish thickens nicely and spaghetti is cooked. Stir in between so it doesn't stick.
Add salt and pepper to taste and stir in finally chopped chives.Serve hot, with a little grated cheese on top.