Today I will score a modest amount of house-made truffle oil from one of Chicago's top restaurants, and I need advice as how best to utilize it. I've never used it before. For openers, I'm thinking a pasta dish - capellini probably with some EVOO-sauteed morels, garlic, with the truffle oil sparingly added at service; parsley garnish and a sprinkle of Parm. Could I fit some capers in here, or would that be overdoing it? I'll greatly appreciate having the advantage of your experience. On this, and of course other dishes as well. Many thanks in advance. Mike Hey, I'm excited!