Gourmet Truffled Tagliatelle
Rinse the mushrooms rapidly under the cold tap and dry in a tea towel. Cut into thick slices.
Scrub the truffle under the cold tap, dry and thinly slice. Rinse, dry and separate the tarragon leaves.
Head the oil in a high-sided frying pan. Add the mushrooms and swiftly brown over high heat. Season and set aside.
Bring a large pan of salted water to the boil. Add the pasta and cook according to instructions on the pack. Drain.
Return the pan of mushrooms to a low heat and add the pasta. Add the truffle and tarragon. Cook for another 3 minutes, season to taste. Serve.