Linguine with Black Truffles

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Wait until you try this exceptional pasta dish with the wild, earthy flavor of the truffles. The truffle odor is intoxicating! This wonderful pasta dish would make an excellent first course dish. Very gourmet! In Oregon, where I live, we have our native white and black truffles that are outstanding.

To learn more about Oregon Truffles. To view my six-course truffle dinner menu and recipes.

Don't forget to check out my Truffle Dinner Menu which includes this Linguine with Black Truffles.

Linguine with Black Truffles

1 (16-ounce) package uncooked linguine pasta - (If using as a first course dish, use 1 1/2 ounces pasta per person.)
1/2 cup plus 2 tablespoons truffle oil, divided
1/2 pound freshly grated Parmesan cheese, divided
1 tablespoon coarse salt or sea salt (fleur de sel)
1 tablespoon freshly ground pepper or to taste
1/4 cup chopped fresh chives
Black truffles, shaved

Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.

Toss pasta with 1/2 cup truffle oil, 3/4 of the Parmesan cheese, sea salt, pepper, and chives.

To serve, place pasta in individual pasta bowls or plates. Drizzle the remaining 2 tablespoons truffle oil over the top and sprinkle with the remaining Parmesan cheese. Garnish with as many shaved black truffles that you can afford. Serve immediately and enjoy!

Makes 4 servings.