Linguine with Truffle Butter

By ruthg

Makes 2 servings
Total Time: 15 minutes

For molre intense truffle flavor, substitute truffle oil for the olive oil.

Per serving: 392 cal; 22g total fat (13g sat); 53mg chol; 5 mg sodium; 42g carb; 2g fiber; 8g protein

Ingredients

• COOK:
• 4 oz. refrigerated Iinguine
• TOSS:
• 3 Tbsp. black truffle butter
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh chives
• 1/2 tsp. extra-virgin olive oil
• Salt and black pepper to taste
• Cook pasta in boiling salted water until al dente, about 3 minutes. Reserve '/3 cup pasta water, then drain pasta.
• Toss cooked pasta with truffle butter, parsley, chives, and oil. Add pasta water a tablespoon at a time to loosen sauce, if needed. Season pasta with salt and pepper.

Preparation

Step 1

Cook pasta in boiling salted water until al dente, about 3 minutes. Reserve 1/3 cup pasta water, then drain pasta.

Toss cooked pasta with truffle butter, parsley, chives, and oil. Add pasta water a tablespoon at a time to loosen sauce, if needed. Season pasta with salt and pepper.