Sauté the minced garlic in olive oil on a medium low heat for around 1 minute or until lightly golden

Add the shallots and fennel and continue to sauté for a further 3-4 minutes or until both have softened

Reduce the heat to low and add the cream, salt, black pepper and nutmeg and simmer on low heat for 3-4 minutes to allow the flavours to mingle

Then add in the mustard and simmer for a further minute

Add in pasta and a splash of pasta water, mix to combine

Cover your pan and simmer for a further minute on low heat. This will allow the sauce to emulsify and coat the trofie/pasta

Garnish with grated pecorino/parmesan and a pinch of ground nutmeg