An indulgent splurge on the man’s birthday left me with no choice but to smother butter coated Linguine with generous shavings of Black Truffle. A very simple recipe, no fuss allowed.
Boil the Linguine in salted water till al dente, saving a little of the starchy water back when draining. Add a generous knob of unsalted butter to a frying pan and allow to bubbly way till nutty and brown but not burnt.
Add the drained pasta to the frying pan and coat the Linguine with the butter, adding a little of the starchy water to loosen and provide a little more moisture. Season generously with salt, and transfer to a plate immediately. Top generously with shavings of freshly grated black truffle (or as generously as the wallet allows) and devour!