January 10 - Linguine with Black Truffles - Recipe

Linguine with Black Truffles

1 (16-ounce) package uncooked linguine pasta - (If using as a first course dish, use 1 1/2 ounces pasta per person.) 

1/2 cup plus 2 tablespoons truffle oil, divided 

1/2 pound freshly grated Parmesan cheese, divided 

1 tablespoon coarse salt or sea salt (fleur de sel) 

1 tablespoon freshly ground black pepper or to taste 

1/4 cup chopped fresh chives 

Black truffles, shaved

1. Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm. 

2. Toss prepared pasta with 1/2 cup truffle oil, 3/4 of the Parmesan cheese, sea salt, pepper, and chives.

3. To serve, place pasta in individual pasta bowls or plates. Drizzle the remaining 2 tablespoons truffle oil over the top and sprinkle with the remaining Parmesan cheese. Garnish with as many shaved black truffles that you can afford.

4. Serve immediately and enjoy!