Instructions: Bring a pot of salted water to a boil. Drop the pasta in the water and cook for about 3 to 4 minutes, or until the pasta is al dente. Remove from the heat and drain. Toss the pasta with 1 tablespoon of the Confit Of Mushrooms oil. Season with salt and white pepper.

In a saute pan, heat the remaining Confit Of Mushrooms oil. Saute the Confit Of Mushrooms for 1 minute. Add the shallots and garlic and saute a few minutes longer. Pour over the pasta and garnish with the black truffle shavings, grated Parmigiano-Reggiano cheese, and a drizzle or two of white truffle oil.

This recipe yields 4 servings.

Comments: The full recipe title as listed is "Confit Of Wild And Exotic Mushrooms With Pasta Rags, White Truffle Oil, Shaved Truffles, And Parmigiano-Reggiano Cheese".

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.