Ingredients: Per 4 servings
Clean the truffle by brushing it carefully. Slice it using the special tool, and chop the slivers obtained with a knife. Then put it into the oil with some basil leaves.
In a pan containing 50 gr of oil, sauté the garlic in its skin (unpeeled).
Add the desalted chopped anchovy and allow to dissolve. Eliminate the garlic and add a ladle of pasta cooking liquid.
In a large casserole, cook the pasta in abundant boiling salted water.
Drain the spaghetti while they are still “al dente”. Toss in the anchovy sauce and then add a little of the truffle crushed in oil. Flavor with the basil, sprinkle with a little oil and decorate with slivers of black truffle and sprigs of basil.