This sauce uses finely grated black truffle stirred into olive oil where anchovy has been melted into a paste. The pasta is tossed immediately, then finished with a few drops of raw olive oil at the end.
Ingredients
Equipment
Method
- If using fresh truffles, brush them clean, wipe with a moist cloth, and pat dry. If using canned truffles, drain and pat them dry.
- Grate the truffles very fine using the smallest holes of a flat-sided grater.
- Lightly crush the garlic to loosen the peel, then peel and discard the skin.
- Bring water to a lively simmer in a narrow saucepan (for a double boiler).
- In another small saucepan, cook the olive oil and garlic over medium heat until the garlic turns light nut brown. Discard the garlic.
- Set the oil pan over the simmering water. Add anchovy and mash it with the back of a wooden spoon until nearly dissolved. Return the pan to low heat and stir constantly a few minutes, until the anchovy is almost entirely a paste.
- Stir in the grated truffles, taste and adjust salt if needed, stir quickly once more, then turn off the heat.
- Toss hot drained spaghettini with the sauce. Drizzle a few drops of raw olive oil over the pasta and serve at once.