This is another I'm-working-from-home lunch time creation. I like the challenge creating something to eat when I have "nothing in the fridge" or only leftovers, and the flexibility to fail that I have when I'm only cooking for myself. This dish came about because I wanted something with carbs in it for breakfast / lunch, and I had half a package of left over linguine from linguine and clams and a large assortment of truffle flavorings (i.e. truffle butter in the freezer, truffle salt, and both white and black truffle oil).
Shaved fresh truffles would also be lovely on top of this pasta.
generous pat of truffle butter, enough butter to coat the pasta
generous sprinkle of truffle salt
a few drops of white truffle oil, just a tiny bit
Bring a large pot of heavily salted water to a boil. Cook linguine until al dente. Drain but do not rinse.
Melt the truffle butter into the pasta while the pasta is still piping hot. Stir the butter into the pasta to help it help. Add a generous sprinkle of truffle salt (to taste), and a few drops of white truffle oil. I don't really like the flavor of truffle oil, so I suggest just using 3-4 drops of the oil per bowl--enough to give some aroma but not to be overwhelming. Top with some shaved Parmesan.