- 1 lb of linguine
- 2 tablespoons of garlic, minced
- 1/2 cup of olive oil
- 1/4 cup of sage, minced
- 2 tablespoons of parsley, minced
- 1/2 teaspoon of truffle, shaved
- salt and pepper for seasoning
Boil 6 quarts of water and let pasta cook for 7 to 10 mins. Strain pasta and let cool, afterwards toss with olive oil.
In a large sauté pan, medium heat, place the olive oil, garlic, and pasta. Stir pasta and add the truffle and herbs. Season pasta with salt and pepper. Serve and enjoy.