Tagliolini With Butter And White Truffles

1. Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock.

2. Drain, reserving the stock for another use, and toss the pasta with a bit of butter.

3. Place the pasta on separate serving plates and grate a bit of white truffle over each.

4. You will not need cheese or parsley--none of the usual arnishes. Let the truffle speak for itself.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	0	0	0	0
chicken stock	0	0	0	0
tagliolini	0	0	0	0
white truffle	0	0	0	0