- 1/2 pound fresh pasta sheets torn or cut into random pieces, or 1/2 pound lasagna sheets, broken into pieces
- 2 tablespoons oil from Duck Confit 
- Freshly ground white pepper to taste
- Confit of Exotic Mushrooms 
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/4 pound freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- Freshly ground black pepper to taste
- 1 tablespoon white truffle oil (available in specialty food stores)
- 1 small fresh black truffle (available in specialty food stores), brushed clean
- 1 tablespoon snipped fresh chives
- Bring a large pot of salted water to a boil. Drop the pasta into the hot water and cook until tender, 3 to 4 minutes, or longer for the dried lasagna. Drain. Transfer the pasta to a large mixing bowl and toss with 1 tablespoon of the confit oil, then season with salt and white pepper. Set aside.
- Heat the remaining tablespoon confit oil in a large sautÈ pan over medium heat. Add the mushroom confit and cook, stirring, for 1 minute. Add the shallots and garlic and cook, stirring, for another minute. Remove from the heat and pour over the pasta. Add the 1/4 pound grated cheese and toss to mix evenly, then season with salt and black pepper. Drizzle with the truffle oil.
- To serve, mound the pasta in the center of a large serving platter. Shave the truffle over the pasta and garnish with more cheese and the chives.