Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a
little of the truffled
olive oil in a skillet,
gently cooking the garlic until softened.
In a medium sized bowl,
gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a
little bit of white vinegar and
olive oil, salt and pepper to taste.