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Tagliatelle with summer black truffle, by Alessandro Bay

01 July 2011
Tagliatelle with summer black truffle, by Alessandro Bay

(Serves four)

500g fresh tagliatelle
1 clove of garlic
Handful of chives
100ml fruity extra virgin olive oil
400ml water
100g summer black truffle
Freshly ground black pepper

Cook the garlic in 70ml of oil over a very low heat without burning it. Remove from the heat, and shave about 15g of the summer black truffle into the oil. Add a generous pinch of salt, stirring with a fork to dissolve.

Meanwhile cook the pasta in salted boiling water. Fresh homemade tagliatelle should take two to four minutes to cook. Drain the pasta, add it to the warm truffle scented oil and combine thoroughly. It is important to note that you should not drain the pasta completely, as a little pasta water will help loosen the sauce and help it coat the pasta. Finish with the remaining oil, grated truffle and chopped fresh chives. Check the seasoning, adding pepper to taste.

Alessandro Bay, head chef, Refettorio, London

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