Fit a food processor with a slicing blade. With the motor running, drop the Brussels sprouts down the feed tube, using the hopper to push the sprouts through to ensure better slices. In a small bowl, mash the garlic and salt together. Heat a 12-inch skillet over medium heat until warm. Add the garlic paste and butter; cook until fragrant, about 30 seconds. Add the sliced sprouts to the skillet and toss gently until coated with the butter. Sauté for 1 minute until the sprouts are crisp-tender, but still bright green, about 1 to 2 more minutes. Remove from heat and season with salt and pepper. Drizzle with the truffle oil, add the almonds, and toss. Transfer to a serving dish and serve immediately. Serves 4.