Angel Hair Pasta with Black Truffles
There is nothing quite like a fresh truffle. It has a wild, earthy flavor which is at its best when seasoned sparingly and served with neutral flavors. Truffles are rare. For this reason, too, they bring something exotic and special to your table. This recipe is adapted from one by the phenomenal Emeril Lagasse. The secret to it is very simple seasonings.
Bring about 4 quarts of salted water to a boil. Add the pasta and cook according to instructions. Drain and place in a mixing bowl.
Add ½ cup of the truffle oil, ¾ cup of the cheese, the ½ teaspoon of salt, the black pepper, and the chives. Toss to mix thoroughly.
To serve, garnish with the shaved truffle, drizzle with the remaining 2 tablespoons of truffle oil, and sprinkle with the remaining cheese. Serve immediately