Let open the truffles in a closed pot (with the lid) adding a bit of water. Shell the truffles and keep the cooking water. A part in a pan add the garlic in oil and margarine, then add the sliced olives, truffles shell and a ladle filtered water aside, let cook for 2 / 3 minutes. Boil the rigatoni in a large pan of salted water and when it is cooked, drain it and then mix it with the cream sauce, parsley and a sprinkling of parmesan cheese, mix it all and serve hot.
