Try this deliciously simple recipe for fettucine with Italian truffles
Fry the garlic clove gently in the olive oil in a large frying pan until golden and then remove.
Cook the fettuccine in a large pan of salted boiling water until ‘al dente’ and drain.
Add the fettuccine to the olive oil in the frying pan and mix well.
Add the butter to the pasta and let it melt on a low heat mixing it well into the fettuccine, then add the grated Parmesan.
Serve with shaved truffle sprinkled on top.