Title: Pasta with White Truffles, Olive Oil, Parmesan & Basil
Categories: Pasta
Yield: 6 Servings

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

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.

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