Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with ½ tsp salt. 

Peel and grate the garlic (or use a garlic press). 

Halve the ciabatta. 

Lay your ciabatta onto a medium baking tray, cut-side up.

Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together. Set aside.

While the pasta cooks, heat a drizzle of oil in your (now empty) frying pan on high heat.

Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. 

Stir in the remaining garlic and cook for 1 min more.

Stir through the wild mushroom paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, until reduced, 5-6 mins.

While your sauce is simmering, bake the garlic ciabatta on the top shelf of your oven until golden, 5-6 mins. Once cooked, remove from your oven.

Meanwhile, drain the burrata.

Once the sauce is reduced, stir in the creme fraiche until well combined, then bring back to the boil and add a good grind of pepper. Remove from the heat.

Stir the cooked pasta and the truffle zest into your creamy sauce. Taste and add more salt and pepper if needed. Add a splash of water if it's a little too thick.

Share your ultimate truffle mushroom linguine between your bowls and top with a handful of rocket. Halve the burrata and place on top of the rocket.

Drizzle over the balsamic glaze and some olive oil, then finish with the flaked almonds.

Cut your garlic bread into triangles and serve alongside.