Bring a pot of salted water to a boil. Drop the pasta in the water and cook for about 3-4 minutes, or until the pasta is al dente. Remove from the heat and drain. Toss the pasta with 1 tablespoon of the confit oil. Season with salt and white pepper. In a saute pan, heat the remaining oil. Saute the mushrooms for 1 minute. Add the shallots and garlic.
Yield: 4 servings