• Salt
• 2 ounces Norcia or other black truffle
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 garlic clove, gently smashed and peeled
• 2 flat anchovy fillets, finely chopped
• 1 pound spaghetti
   

Bring a large pot of salted water to boil.

With a soft mushroom brush, under tepid running water, gently loosen and remove dirt from truffle. Use the tip of a paring knife to remove any dirt from the crevices, then brush again.

Combine oil and garlic in a small saucepan over very low heat; cook until oil is barely bubbling (do not let boil). Finely grate three-quarters of the truffle into oil; set the remaining one-quarter aside. Add anchovies and generous pinch salt to oil, stirring with a fork to dissolve. Remove sauce from heat.

Add pasta to boiling water and cook until al dente. Just before draining pasta, gently warm sauce. Reserving 1/4  cup of pasta liquid, drain pasta. Transfer pasta to a large serving bowl. Immediately pour sauce over pasta and toss well to combine. Add 3 to 4 tablespoons pasta liquid to moisten and toss again. Season with salt and divide among serving plates. Shave remaining truffle over pasta and serve.