In the medieval Italian town of Alba, home of the famed white truffle market, this dish— taglierini con tartufi bianchi in the native tongue—may be served simply dressed with a delicately scented sage butter. During truffle season, though, the dish is offered, with minor variations, all over Italy.
- 1 clove garlic, halved lengthwise
- 8 tbsp. unsalted butter
- 2 large fresh sage leaves, torn into 4 pieces each
- Salt and freshly ground black pepper
- 3⁄4 lb. taglierini
- 2 oz. white truffles