Strangozzi with black truffle

Heat the extra virgin olive oil in a wide saucepan, adding the garlic and anchovy in pieces; stir until the anchovy has completely dissolved.Remove the garlic once it has browned and leave the oil to cool down slightly. Grate or chop the black truffles and add to the saucepan; salt and pepper to taste.In the meantime, cook the Strangozzi in a pot full of salted water; once al dente" drain and pour the pasta into the truffle sauce. Toss the mixture for a minute over high heat and serve hot."