Clean the truffle with a mushroom brush, it may be necessary to pick out any dirt stuck in the ridges with a toothpick. Rinse the truffle under cold water to remove any dirt, pat dry and set aside.

Bring a large pot of water and 5 teaspoons of sea salt to a boil over high heat. Add the pasta and cook according to the package directions.

While the water is heating and the pasta is cooking, cut one-third of the truffle off and reserve. Using a fine grater, grate the remaining 2/3 of the truffle into a small dish and combine with 2 tablespoons of the olive oil, mash with a fork until a smooth consistency is reached. Reserve until needed.

Combine the remaining olive oil, the anchovies, and garlic in a large sauté pan. Heat over medium heat. Add the wine and cook until nearly evaporated, 1 to 2 minutes.

When the pasta has reached al dente, transfer to a colander to drain, reserving 1/4 cup of the cooking water. Add the hot pasta to the sauté pan with the anchovy mixture and toss to coat well. Add the truffle puree, parmigiano, parsley and a pinch of pepper and gently toss to combine. If the sauce seems too thick, add some of the reserved pasta water and mix well. Plate the pasta and shave the remaining truffle over the top of each serving. Serve immediately.