The Truffle Trilogy Part Three: Truffle Linguine

Here it is, the third and final part of my trio of truffly delights! This is actually my personal favourite of the three recipes. The strong truffle taste was simply divine when coating the pasta - enjoy (I know I did!)

 Ingredients (serves 2):
Enough dried Linguine for two
One whole Black Truffle (once again shaved with a fine grater)
3 finely chopped garlic cloves
1 finely chopped white onion
Truffle Oil
Extra Virgin Olive Oil
Pinch of Salt
Freshly ground black Pepper
Plenty of freshly and finely grated Parmesan Cheese

Method:

1. Put the pasta on the boil. Add a glug of each oil to a wok-style pan on a medium heat. 
2. Add the chopped onions and fry for a minute or so before adding the garlic. Add most of the shaved truffle.
3. When the linguine is al dente, drain it but add a little of the pasta water to the pan when you add the pasta itself next. Make sure the pasta is covered in the oil mixture - adding more if necessary - and stir in the salt, pepper and a little Parmesan.
4. Make sure everything is evenly distributed throughout and serve with more Parmesan grated on top and decorate with truffle shavings. An elegant yet simple dish!

 Serve with a nice dry, perfectly chilled Italian White Wine!