Tangy tingly truffles!

Our lovely friend The Truffleman got back from a truffle hunt yesterday (I don't know the details, but he usually goes to a top-secret destination in Italy - check his site) and deposited a massive lump of the precious stuff on Phil's desk for him and Serg. They decided we'd both make the same simple recipe, to keep the truffle as unadulterated as possible.
Ingredients:

1/2 a big fat chunky gnarly truffle!
Linguine/spaghetti/any pasta really
Some garlic
Loads of parmesan
Lashings of extra virgin olive oil
Some nice bread to go with (we had a tomato bread handy)

Method:

No rocket science! Cook the pasta, stir in the garlic and olive oil, shave the truffle on top and lavish with parmesan!