Strangozzi with Black Truffle

Preparation:

Preparation: To prepare the sauce, heat the oil, the garlic and the chopped anchovy in a large saucepan, stirring until it has completely dissolved, remove from the heat as soon as the garlic is golden brown, remove the garlic, wait let the oil cool down a little and add the grated or minced truffles. Salt and pepper. Drain the strangozzi al dente, put them in the pan with the freshly prepared sauce and sauté for one minute over high heat.