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.