In a saucepan pour 2 litres of water and bring to the boil, then add a tablespoon of fine sea salt and the Tagliatelle pasta. Let them cook approximatly 10 minutes until “al dente” (check cooking time on the package).
In the meantime, in another saucepan, put 3 tablespoons of extra virgin olive oil per person, add the cloves of garlic and 2 tablespoons of Casale1485 black truffle sauce per person.
Warm it up for 2 minutes.
Drain carefully the Tagliatelle pasta, pour them in the saucepan with the black truffle sauce and stir.
Serve as main course at lunch or dinner.