Ingredients
- 320gr linguine
- 80gr truffle butter
- Truffle carpaccio
- Salt
Preparation of the recipe
1
Cook the linguine Casa Rinaldi in salted boiling water.
2
Meanwhile, melt 80gr of truffle butter in a pan.
3
2 minutes before the cooking time, drain the linguine directly in the pan with the butter.
4
Stir everything for a couple of minutes, with some cooking water, in order to blend all the ingredients.
5
Serve your linguine adding the Casa Rinaldi truffle shaves.
