Spaghetti with Black Truffle (Umbria)

Pasta

Ingredients

Spaghetti - 1 1/2 pounds

Salt

Spoleto Olive oil - 1 cup

Anchovy fillets, chopped - 1-2

Garlic, crushed - 2 cloves

Black norcia truffle, thinly sliced - 1 large

Bring a large pan of salted water to a fast boil and cook the spaghetti briskly until al dente, tender but still firm.

Meanwhile, heat the olive oil, preferably in a double boiler. Add the anchovy and cook gently until dissolved. Add the garlic and continue to cook gently until softened, but on no account let it become browned. Finally, add black truffle.

Drain the spaghetti, which by this time should be just tender, and turn it into a hot serving dish. Add the oil and truffle sauce, stir and serve immediately.

Serves 6