Pasta with White Truffles, Olive Oil, Parmesan, and Basil
(6 servings)

1 c Dark Green Extra Virgin Olive Oil
3 tb Dark Green Extra Virgin Olive Oil
1 Angel Hair Pasta For 6 Servings
2 tb Julienne Of Fresh Basil
Salt
Freshly Ground White Pepper
1/4 c Freshly Grated Reggiano Parmesan Cheese
2 oz Fresh White Truffles

In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil. Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well. Toss the pasta with the cup of olive oil, half the basil, and salt and pepper to taste. Mound the pasta in the middle of each of 6 heated large serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil.