Taglierini with White Truffles

By cprzybyl

Ingredients

• 1 1 1 clove garlic, halved lengthwise
• 8 8 8 tbsp. unsalted butter
• 2 2 4 large fresh sage leaves, torn into 4 pieces each
• Salt and freshly ground black pepper
• 3 3⁄4 3⁄4 lb. taglierini
• 2 2 2 oz. white truffles

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Rub a small saucepan with garlic clove. Over low flame, melt 6 tbsp. of the butter. Add sage and salt and pepper, and cook gently for about 5 minutes, letting the butter bubble, but being careful not to let it toast.
2. In a large stockpot, bring ample water to a boil. Salt generously and add taglierini. Cook pasta until al dente, then drain thoroughly. Toss pasta with sage butter in a large, warm serving bowl. Cut remaining 2 tbsp. butter into pieces and add to taglierini, tossing again to bind pasta. Adjust salt and pepper to taste, and serve immediately. At the table, shave approximately 1⁄2 oz. white truffles over each serving.