500gr Pici , 100gr Extra virgin olive oil , 100gr whole washed Truffles, 2 cloves garlic, 1 anchovy fillet, salt and pepper.
To cook pasta you’ll need about 4 lt water each 500g of pasta. Cook the pasta for 11 minutes in salted boiling water. In the meanwhile wash carefully the truffle and dry it for preparing the sauce. Heat the oil in a frying pan, add the garlic and the anchovy in pieces. Mix everything until the anchovy is completely dissolved and the garlic slightly gilded. Remove from the fire.
Take off the garlic, let the sauce cool then add the truffles, (sliced or, even better, ground), salt to taste. Drain the Pici “al dente”, put them in the same saucepan (where you have just prepared the sauce) and stir over a high flame for a few minutes, season with just ground black pepper. Decorate with slices of truffle.
For this dish we highly recommend Fresh Truffle, however it can be replaced by “Sliced Summer Truffle”, “Frozen Summer Truffle”, “Dried Summer Truffle”, “Tartufata Sauce”by Tartufi Bianconi.
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