Linguine with Portobello "Truffles"

1 (8-ounce) package uncooked linguine pasta - (If using as a first course dish, use 1 1/2 ounces pasta per person.)
2 large portobello mushrooms
3 to 4 tablespoons butter
Coaarse salt and freshly ground pepper to taste
2 to 3 teaspoons white truffle oil

Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm. NOTE: Reserve a little of the hot pasta water to moisten the pasta later.

Remove the stems of the portobello mushrooms. Place the caps on a plate with the gills side up. With a paring knife, cut the mushrooms in half and begin to scrape the gills away from the cap where they meet. You will notice that the gills look like small, rectangular chopped truffles as they drop onto the plate. Repeat with the other mushroom halves. Reserve the gills for the "truffles" to sprinkle on top of the pasta dish when finished.

                            Portobello Mushrooms                  Gills of the Portobello Mushroom         Gills "truffles" after being scraped off with a spoon

Clean mushrooms with a damp cloth and cut into 1/4-inch slices. In a large frying pan, saute mushrooms in butter for approximately 5 minutes or until tender. To the pasta, add cooked mushroom, salt, pepper, and white truffle oil; tossing gently to coat the pasta. Add more pasta water if pasta seems too dry.

Place pasta in a serving bowl or on individual plates. Spoon any mushrooms left in the pan over the top. Sprinkle the reserved gills or "truffles" over the top and serve immediately.

Makes 2 servings.