Spaghetti with Black Truffle of Norcia (Tuber melanosporum Vittadini or)
Ingredients
- 500 gr. of spaghetti
- Boned and salted anchovy
- 90 gr. Tuber melanosporum Vittadini
- A clove of garlic
- 1 dl. of extra virgin olive oil
In a pan fry the garlic, desalted anchovy and join it with oil and garlic crushing it with a fork until it comes undone. Off the heat add the coarsely chopped black truffles. Cook the spaghetti in salted water and toss with the sauce of truffle freshly prepared. Before serving, you can decorate the plate with some parsley and other truffle shavings.