Instructions: Heat the olive oil and butter in a large frying pan on the boiling plateadd the crushed garlic and cook for 20 seconds.

Add the mushrooms and cook briskly for 5 to 10 minutes or until cooked and all the liquid has evaporated.

Meanwhile bring a large pan of salted water to the boil add the pasta and cook in the simmering ovenaccording to the packet instructions; drain.

Add the pasta to the mushroom mixture with the truffle oil if using and chopped sage then toss well.

Season and garnish with fried sage leaves.

To fry sage leaves pour 25mm oil into a deep frying pan. Heat gently on the simmering plate until a piece of bread turns brown in 30 seconds then add the sage leaves in batches and fry for 30 seconds or until crisp. Drain on absorbent kitchen paper. Truffle oil makes this dish very special. Its a quick but luxurious midweek supper dish thats ideal to serve to friends.

Serves 4

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