Spaghetti with Radicchio and Ricotta

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Radicchio is a bitter leaf that is surprisingly good when tossed with pasta.

Serves 4


400g spaghetti
4 tablespoons white breadcrumbs
12 basil leaves
2 cloves garlic, peeled and finely sliced
1 tablespoon olive oil
4 tablespoons fresh ricotta
1/4 radicchio, sliced finely


1. Boil the spaghetti in lots of salted boiling water for 9 minutes or until al dente.

2. While the pasta is cooking, whizz the breadcrumbs briefly with the fresh basil until the breadcrumbs turn a verdant green. Heat the garlic in the olive oil in a frying pan over gentle heat. When it is fragrant but not coloured, add the basil breadcrumbs and fry over a low heat until toasted (2-3 minutes).

3. When the pasta is cooked, drain and reserve 1 cup of the cooking water. Return the pasta to the same pan, add the ricotta and enough of the cooking water to make a sauce. Add the radicchio and toss gently. Add half the basil breadcrumbs and toss again. Serve the pasta sprinkled with the rest of the toasted herby breadcrumbs.

Another quick pasta dish: Linguine with Garlic amd Breadcrumbs

Fry a chopped clove of garlic with the oil from a tin of anchovies. Add the anchovies from the tin and cook, breaking them down into the oil with a wooden spoon. Add the linguine and the zest from one lemon, season with salt and black pepper and toss. Serve topped with breadcrumbs that you have toasted in a dry frying pan and mixed with grated Parmesan.



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