Taglierini With White Truffles Recipe

Rub a small saucepan with garlic clove. Over low flame, melt 6 tablespoons butter. Add sage, salt, and pepper, and cook gently for about 5 minutes, letting the butter bubble, but being careful not to let it toast.

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 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 ounce white truffles over each serving.

Per Serving (excluding unknown items): 204 Calories; 23g Fat (98.9% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 3mg Sodium. Exchanges: 0 Vegetable; 4 1/2 Fat.