Truffle Taglionlini Aglio e Olio
![](https://static.wixstatic.com/media/d2c21d_f3306a9b8fea4fc3a91168f32d3e180b~mv2.png/v1/fill/w_49,h_49,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/d2c21d_f3306a9b8fea4fc3a91168f32d3e180b~mv2.png)
1lb Truffle Tagliolini
1/4 Cup Franotia Extra Virgin Olive Oil
2 Cloves Garlic, minced
2 tsp Herb & Garlic Dipper and Seasoning
1 Cup Parmesan, finely grated
1/2 tsp Roasted Garlic Sea Salt
Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions.
Meanwhile in a medium saute pan heat olive oil over medium low heat and add garlic and dipper. Cooking until garlic is toasted, about 5 minutes.
Using tongs transfer pasta from the pot to the saute pan. While mixing pasta slowly incorporate parmesan cheese.
Finish with sea salt and serve.