Title: Confit of exotic mushrooms with fresh angel hair pasta
      Yield: 1 Servings
 
      1 tb Olive oil
      2 tb Minced shallots
      1 tb Minced garlic
      2 c  Confit exotic mushrooms,
           -(mixed wild mushrooms)
      1 lb Fresh angel hair pasta,
           -blanched al dente and
           -tossed with olive oil
           Bottle of truffle oil to
           -drizzle
      2    Truffles
      1 c  Grated Parmigiano-Reggiano
           -cheese
           Salt and pepper
           Long chives
      2 tb Chopped chives
 
  Complete Title: CONFIT OF EXOTIC MUSHROOMS WITH FRESH ANGEL HAIR PASTA
  TOSSED IN TRUFFLE OIL WITH SHAVED TRUFFLES AND PARMIGIANO-REGGIANO
  CHEESE
  
  In a saute pan, heat the olive oil. When the pan is smoking hot,
  saute the shallots and garlic for 1 minute. Add the mushrooms and
  continue sauteing for 2 minutes. Season with salt and pepper. In a
  pot of boiling salted water, cook the pasta for 2 minutes. Remove
  from the water and drain. Drizzle with the truffle oil and season
  with salt and pepper. To assemble, place a nest of the pasta in the
  center of the plate. Spoon the mushrooms over the pasta. Drizzle the
  truffle oil over the mushrooms. Sprinkle the cheese over the
  mushrooms and shave the truffles over the top. Garnish with the
  chives.
  
  Yield: 4 servings