| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dark Green Extra Virgin Olive Oil |
| 3 |
tb |
Dark Green Extra Virgin Olive Oil |
| 1 |
|
Angel Hair Pasta For 6 Servings |
| 2 |
tb |
Julienne Of Fresh Basil |
|
|
Salt |
|
|
Freshly Ground White Pepper |
| 1/4 |
c |
Freshly Grated Reggiano Parmesan Cheese |
| 2 |
oz |
Fresh White Truffles |
INSTRUCTIONS
In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3
tablespoons of olive oil. Add the pasta to the boiling water and cook
until al dente, no more than two minutes; drain well.
Toss the pasta with the cup of olive oil, half the basil, and salt and
pepper to taste. Mound the pasta in the middle of each of 6 heated large
serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle
shaver or swivel-bladed vegetable peeler, shave the truffle over each
serving. Garnish with the remaining basil.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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