Ingredients: 1 cup of extra virgin olive oil 7 oz. (200 gr)sliced fresh mushrooms 1 garlic clove sliced thin 1/4 cup dry white wine 1/2 cup tomato pulp 2 tablespoons of heavy cream 1 oz (28 gr) chopped parsley 1 teaspoon finely shaved black truffles Directions: Pour the oil in a pan and add sliced mushrooms, the garlic and the parsley and fry them at medium heat for 2 minutes. Add white wine and tomato and cook for another 2 minutes. Add the heavy cream and cook an additional minute. Remove from heat and allow the sauce to thicken and pour in on the pasta. Sprinkle some truffle on top. Serves 2