Black Truffle Sauce for Pasta Recipe – requested by Emma Freud

Ingredients: for 4 people

75g black truffles, washed thoroughly in cold water to remove the dirt and patted dry
75ml extra virgin olive oil – a really fruity Italian one
1 garlic clove, crushed
3 anchovy fillets, drained and chopped or cut with kitchen scissors
a little salt and freshly ground black pepper
sufficient spaghetti or tagliatelle for 4 people

1. Grate the truffles with a very fine grater, the ‘very fine’ microplane is ideal
2. Place 50ml of the oil in a small saucepan over a very low heat, add the crushed garlic and cook for 1 minute.
3. Add the grated truffles and chopped anchovies, keep cooking over a very low heat, stirring constantly for 5 minutes.  The anchovies will disintegrate and become paste-like.  Keep the heat, keep stirring, do not allow the mixture to boil and do not leave it alone, it likes company.
4. Taste the mixture, add a little salt if needed and heaps of freshly ground black pepper.
5. Cook the pasta, drain and toss over the remaining olive oil and spoon over the truffle sauce, serve.