Directions:

1. Marinate Alaska Pollock with grape seed oil and pepper for 30 minutes, and until golden brown on both sides;

2. Boil the pasta in salted water and olive oil for 6 minutes until al dente;

3. Sauté minced garlic, and add chicken stock, add pepper to season. Add pasta and whipping cream and stir until sauce coats pasta;

4. Garnish with Pollock and black truffles.