1 pound linguine (preferably De Cecco)
1/4 cup extra-virgin olive oil
2 to 3 garlic cloves, finely minced
1/2 stick butter
Salt and freshly ground black pepper
3 to 4 ounces Parmigiano-Reggiano, finely grated
2 to 3 ounces fresh black truffles, coarsely grated, sliced, or julienned (if the truffles aren’t fresh, boost them with 1 to 2 tablespoons white-truffle oil)

Escarole Salad
1 baguette, quartered lengthwise, then cut crosswise into croutons
6 tablespoons fruity extra-virgin olive oil plus extra for brushing croutons
1 garlic clove
3 to 4 heads escarole, with 1/3 of the outer green leaves removed and discarded, inner leaves separated
Salt and freshly ground black pepper
1/2 cup finely grated fresh Parmigiano-Reggiano