Angel Hair Aglio Olio with Diced Abalone, Drizzled with Truffle Oil

Preparation Time: 5 minutes
Cooking Time: 15 minutes

Ingredients
1 handful of angel hair pasta (if you cannot find angel hair, you can substitute it with Capellini or Spaghetti. For Spaghetti, choose one that is as thin as possible. I like the brand Barilla best.)
Salt
Truffle Oil
1/2 abalone, cut into cubes
1 teaspoon of chopped garlic
Virgin Olive Oil
Chopped Parsley (you can opt for those ready made bottled ones from the supermarket)

Method

for the Pasta
1. Put a pot of water to boil. Water to be sufficient enough to cover your angel hair pasta.
2. Add 2 tablespoon of salt and 5 tablespoon of olive oil into the pot when water boils.
3. Add angel hair pasta into the pot. Take note of the time. It should only have about 2-3 minutes to get cooked. (The trick is always to take out a strand and test if it is edible. The correct texture for pasta is al dente - firm but not hard. But locals like us usually prefer our pasta to be soft but not soggy. So it's personal preference. Check with your guests to be sure! Some cooks prefer to transfer their pasta into cold water to stop the cooking process, but I think if you lift the pasta out earlier, they are the same.)
4. Once ready, drain the pasta into a strainer. Pour olive oil over it, stir it well with a pair of tongs. (Rubber tongs are recommended so that you don't cut the pasta if they happen to be too soft!)

for the Dish
1. Heat oil in pan. Add chopped garlic and dry till golden brown.
2. Add in diced abalone, stir fry under strong fire quickly, and then turn down heat.
3. Add in cooked angel hair.
4. Off heat. Lift pan off the stove, and stir both the angel hair and abalone together.
5. Drizzle pasta with truffle oil ((you can omit this if you don't like the taste)
6. Lift pasta from pan, garnish with chopped parsley.