I personally would probably use them to infuse some olive oil. While less intense (a good thing for my palate) truffle oil will last much, much longer then you will be able to get flavor out of the truffles themselves. In the fridge it will last for months. Note that the oil will get cloudy when cooled, simply take it out about a half hour before cooking with it to bring it to room temp.
As to how to use it, I like to make a simple sauce (see
this thread) and add the oil to the pasta before adding the sauce.