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Fettuccine with Black Truffle Sauce
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Submitted by:
Jimmy |
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This is a great pasta dish with truffles |
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INGREDIENTS:
- 12 ounces , Fettucine
- 1/2 cup(s) , E.V. Olive Oil
- 1 large , Anchovy Fillet Mashed
- 1 large , Garlic Clove Crushed
- 2 medium , Black Truffles Cleaned
- 6 quart(s) , Water
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| Instructions: |
Boil fettuccine in salted water until al dente. While pasta cooks, heat the olive oil in a small saucepan over very low heat.
Sauté the crushed garlic for 2 minutes. Do not let it brown.
Remove garlic.
Add the anchovy, cooking gently, crushing it to a paste with a wooden spoon.
Add the truffles and heat through.
Drain the pasta, reserving 1/4 cup of the liquid and immediately mix in the truffle sauce.
If you prefer the sauce moister, or it seems too dry, add one tablespoon of the reserved liquid at a time till desired moistness is reached.
Serve on pre-heated plates. |
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