Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
350g (12oz) tagliatelle
2 tablespoons extra virgin olive oil
2 tablespoons truffle oil
25g (1oz) butter
A bunch of fresh sage, chopped
1 fresh truffle sliced very thinly

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Preparation:
In a pan put olive oil, truffle oil, fresh sage and butter, and warm up very gently. Cook and drain the pasta, toss it in the pan with the oil mixture. Garnish with freshly sliced truffles and serve.

Makes for 4 persons