Hi, I have some fantastic truffle pasta just brought back from Italy... I want to dress it with a very basic oil + garlic sauce ("sauce"? maybe "glaze"? :-)... anyhow, while it's important that I don't steal too much flavor from the pasta (which is why I'm not going with a tomato sauce), I'd love advice on what else I should add to the oil, besides garlic.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)