Martha warms a minced black truffle in butter sauce to bring out its earthy aroma, then tosses it with angel-hair pasta for an easy and elegant main dish or appetizer.
Ingredients
- 8 ounces angel-hair pasta or thin spaghetti
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1 black truffle (about 1 ounce), thinly sliced, then chopped (a scant ½ cup)
- Sea salt, for serving
Directions
- Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1/2 cup pasta water; drain.
- Melt butter in a large skillet over medium heat. Add truffle and cook until fragrant. Add pasta and 1/4 cup reserved pasta water. Simmer, tossing a few times, until sauce evenly coats pasta. Season with kosher salt and pepper.
- Divide pasta among serving plates, sprinkle with sea salt, and serve immediately.
No comments:
Post a Comment