Cook the linguine in boiling, salted water according to the package instructions.
Drain the pasta and toss with 1/2 cup white truffle oil, parmesan, salt and pepper to taste, and chives.
Add the shaved black truffle, drizzle with remaining truffle oil, toss, and serve immediately.
4 quarts of water
16 ounces dried linguine
1/2 cup plus 2 tablespoons white truffle oil
1 cup Parmesan cheese, grated
fleur de sel
freshly ground black pepper
1/4 cup chopped chives
1 black truffle, shaved
Products Used: Fresh Black Truffle