Vermicelli With Black Truffle

Preparation:

Preparation: Brown 2 cloves of crushed garlic in the oil and add the desalinated and boned anchovy, diluting it in the oil. Add the chopped tomato pulp and cook for a few minutes. Boil the vermicelli al dente, drain and stir in the sauce. Finish the dish by cutting the well-scraped truffle into very thin strips and sprinkling with chopped parsley.