Pasta with white truffles, olive oil, parmesa

6 Servings

Ingredients

Quantity Ingredient
1 cup Dark Green Extra Virgin Olive Oil
3 tablespoons Dark Green Extra Virgin Olive Oil
1 Angel Hair Pasta For 6 Servings
2 tablespoons Julienne Of Fresh Basil
Salt
Freshly Ground White Pepper
¼ cup Freshly Grated Reggiano Parmesan Cheese
2 ounces Fresh White Truffles

Directions

In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil. Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well.

Toss the pasta with the cup of olive oil, half the basil, and salt and pepper to taste. Mound the pasta in the middle of each of 6 heated large serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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