|CLASSIC pasta||tagliatelle with radicchio and arugula|
about simple -- here
is a delightful combination for fresh tagliatelle (or fettuccine), with
just radicchio and arugula (rocket in some quarters). I remember well a
few weeks in the winter in Vincenza, where the clever combinations of
pasta and radicchio brought color and life to the chilly, foggy
evenings. This recipe is adapted from Antonio Carlucci, proprietor of
the eponymous restaurant in Covent Garden.
for the sauce:
for the pasta:
Heat the oil in a sauté pan over medium heat. Add the garlic, and cook until it starts to sizzle. Add the onion and the ham and cook for about three minutes, until the onion is soft. Add the red wine and cook for a minute or so, until the wine evaporates.
Add the radicchio and cook for just long enough for it to soften. Add a teaspoon of salt and some freshly ground pepper.
Meanwhile bring 4-5 quarts of water to a raging boil. Add two tablespoons of salt and then the pasta. Stir. Check regularly and stop when the pasta is al dente. Drain.
Return the sauce to heat. Add the pasta. Stir. Check for salt and pepper. Add the radicchio. Cover and cook for a minute. Serve.