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Truffle and Thyme Linguine

by Pierre S. Aoukar
Posted: February 24


1 Truffle, any variety, at least ˝ ounce, very thinly sliced
(Truffle is delicate wild mushroom harvested from beneath oak trees. They can range in price from $80/lb to $1500/lb. The best truffles are imported from France and Italy, but they are cultivated domestically as well.)

8 cloves garlic, thinly sliced
1 bunch fresh thyme, finely chopped
2 Tb. extra-virgin olive oil
salt and crushed red pepper to taste
1 pound dried linguine
Pot boiling water, salted


1. Begin to cook the pasta before you begin prepping the ingredients. The pasta will finish cooking before your dish is done, but since you will cook it al-dente, you don’t have to worry about overcooking your pasta. In a hot pan over low heat, sauté the garlic in the olive oil until it begins to brown. Add the truffle slices. Cook for only about 30 seconds, and then quickly add the pasta, tossing all the ingredients together. Add the thyme, salt and red pepper flakes to taste. You may want to add a touch more olive oil at this point if the pasta is too sticky. The dish is done. Enjoy immediately. This is not a dish for everyday. If you really want to enjoy the fine culinary rarities of this world, however, you can not go without trying truffles at least once. This is a simple, but truly amazing dish!

Truffle and Thyme Linguine, The Recipes of Dr. Aoukar


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