Now any old Scoundrel can make this dish, whether it’s a quick simple supper, a posh nosh spring lunch with friends or a pasta starter to impress on a date night.
There’s no need to make fresh pasta, I always buy good quality fresh or dry.
X3 Chopped and peeled garlic bulbs
X1 Finely chopped banana shallot
Salt / pepper
½ glass of white wine
Fresh black truffle
Get your water on the boil, add a handful of salt and let it simmer until ready to cook the pasta.
Fry down the shallot and garlic in extra virgin olive oil and season, until softened.
Add the wine and reduce it until it sticks to the back of your wooden spoon and put to one side.
Bring salty water to the boil, add the tagliatelle, then reduce to a simmer for 4 mins if fresh, 11 mins if dry.
Strain pasta and keep a ladles’ worth of the starchy water.
Add the pasta to your shallots, wine and garlic and mix well together coating the pasta Add a ladle of starchy water, mix together well.
Serve with a drizzle of olive oil and some grated Parmesan
Then generously slice your Black Dorset Truffle over the pasta!!!
I would drink this with a light sparkling wine: recommendation Gusbourne Blanc de Blancs