Spaghetti with sea truffles

To prepare the spaghetti with sea truffles, start by soaking them in abundant salted water for at least an hour. Then place them in a container with a colander inside and cover with cold water 1. Add plenty of coarse salt to recreate seawater 2 and let them rest 3. If after this process you notice any open shells, because the sea truffle is dead, discard them as they could compromise the taste of your sauce.

Peel the garlic, cut it in half, and then remove the core 4, or the central part, making the fragrance released much more delicate. Then let it flavor in a pan for a few minutes along with some extra virgin olive oil; once well browned, remove the garlic 5. Drain the sea truffles and pour them into the pan while the oil is still hot 6,

drizzle with white wine 7 and cover with a lid 8, letting them cook until completely opened 9.

Shell the truffles, keeping the mollusks aside 10. Then strain the sauce by pouring it through a very fine sieve, or using sterile gauze, this way you're sure to eliminate any sand residues 11. Wash, dry, and finely chop the parsley with a knife 12 and set aside.

Pour the seasoning into a large pan and turn on the flame only when the pasta is cooked, ready to be tossed 13. In abundant boiling salted water, cook the ridged spaghetti 14 and drain them when al dente 15

pouring them directly into the sea truffle sauce 16. This way, not only will they absorb flavor, but they will also release some starch, making the sauce thicker. Add the sea truffles 17 and the chopped parsley 18.

Then add a drizzle of raw extra virgin olive oil 19, black pepper, and a pinch of salt to taste, and mix well 20. At this point, your spaghetti with sea truffles are ready, enjoy your meal 21!