Cut the truffle in slices and put aside the best looking ones for the final presentation of the dish. Fry the garlic in olive oil in a large pan with laurel and the rest of the truffle slices. Remove the garlic as soon as it browns, together with the laurel. Add a ladle of vegetable stock. Shell the shrimps and cut them in half len- gthwise, remove the intestines and season them with salt, black pepper and oil. Cook the pasta in abundant salty water, drain it and stir it in a saucepan by adding bits of butter and grated par- mesan. Serve by laying the shrimps on the nest-shaped tagliolini and garnish with truffle slices.
