Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dark green extra virgin
                        salt
                        olive oil
                        freshly ground white
   3      tablespoons   dark green extra virgin
                        pepper
                        olive oil
     1/4  cup           freshly grated reggiano
   1                    angel hair pasta for 6
                        parmesan cheese
   2      ounces        fresh white truffles
   2      tablespoons   julienne of fresh basil

Preparation:

In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil. Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well. Toss the pasta with the cup of olive oil, half the basil, and salt and pepper to taste. Mound the pasta in the middle of each of 6 heated large serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil.