2 Shallots chopped
6-8 Baby Portabella Mushrooms sliced
1 tsp. Black Truffle Salt or Fume de Sel Sea Salt
1 cup wine
1/2 cup heavy cream
3 Tbsp. fresh sage chopped
3 Tbsp. White or Black Truffle Oil
Cook pasta according to package directions. Saute shallots, mushrooms & Black Truffle salt w/ 1 Tbsp. EVOO. Add wine & boil 4 minutes add cream stir 1 minute and remove from heat add fresh sage and cooked pasta. Add 3 Tbsp. White Truffle Oil and toss.