Preparation: 20 minutes
Cooking: 15 minutes
Difficulty: very easy
- Heat 2 tbsp of ST extra virgin olive oil in a pan and cook 1 crushed garlic clove over a low flame for a few moments. Remove the garlic, add 70 g of black truffle slices, partly full and partly cut into julienne strips and heat for a few minutes.
- Boil 400 g of fettuccine in boiling salted water, drain them, pour them into the pan with the sauce, mix and serve, garnishing, if you like, with some more slices on the top.