Directions:

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While the pasta is cooking, add the chopped fresh mushrooms, a little Sea Salt with black truffle and pepper to the warmed butter. When the mushrooms are almost done, add neutral sour cream and Black Tartufata and cook briefly. Drain the pasta and add it to the sauce to blend in as nicely as possible. Serve with a sprinkle of Parmesan, Black Carpaccio and   a few drops of Olive Oil with black truffle  flavor.