Tagliolini ai Olio al Tartufo Bianco

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For people who appreciate and crave the fragrant earthy taste of White Truffles but cannot afford the cost of the coveted and rare delicacy use this alternative approach to an age old dish. Alberto Morello, Olio e Limone revisions by Laura Kirkley

Serves: 4

INGREDIENTS

1 pound, Fresh tagliolini pasta
6 cups, chicken stock or water
dash, sea salt
6 ounces, unsalted butter
2 ounces, il Fustino Organic White Truffle Oil

METHOD

  1. Cook tagliolini in chicken stock or water until
  2. Add salt to stock to taste
  3. Drain and gently toss pasta with butter
  4. Dress pasta dish with il Fustino Organic White Truffle Oil
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