Recipe for Ceriole with Truffle Sauce

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1/2 kg	Ceriole, (a type of thick noodle)
100 gm	Summer truffle, grated
2 tbl	Olive oil
1 x	Anchovy fillet
1 x	Garlic clove, crushed

Instructions:

Instructions: Dissolve the anchovy in hot oil with the garlic, remove the garlic when it has coloured.

Add the grated truffles, the salt and pepper and cook slowly for 5 minutes. Cook the ceriole in plenty of salted water until al dente, drain and reserve one cup of the cooking water.

In a bowl mix mix the pasta with the truffle sauce. Add some of the cooking water if too dry and serve immediately with very little grated cheese.

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