Tagliolini ai Olio al Tartufo Bianco

Servings: 4

Original recipe by Alberto Morello, Olio e Limone revisions by Laura Kirkley

Ingredients:

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

Directions:

Cook tagliolini in chicken stock or water until

Add salt to stock to taste

Drain and gently toss pasta with butter

Dress pasta dish with white truffle oil

Serve immediately.