Angel Hair Pasta with Truffle Paste
This is a dish that's elegant in its simplicity, and delicious when served with fresh asparagus and a very dry, very cold white wine.
Bring a kettle of salted water to a boil.
Use a medium sized skillet to cook the shallots in butter over low heat until tender. Add the cream to the shallots and cook slowly until reduced and thickened.
Cook the pasta according to package instructions. Add to the cream and shallot mixture and toss to coat.
Whisk the truffle paste into the pasta. Season with salt and coarsely ground black pepper. Serve piping hot sprinkled with fresh chives.