1 c + 3 tb Dark green extra
- virgin olive oil
Angel-hair pasta; for 6
- servings
2 tb Julienne Of Fresh Basil
Salt & white pepper
1/4 c Grated Reggiano-Parmesan
- cheese
2 oz Fresh white truffles
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.
Posted 10-18-93 by: LINDA FIELDS on I-Cuisine
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
