Spaghetti With Radicchio, Ricotta, And Lemon Garlic Bread CrumbsExtract from The Lemon Cookbook • By Ellen Jackson • Published by GMC Publications
The Lemon Cookbook
There are many good reasons to make and keep fresh ricotta on hand, but this pasta is one of the best. It hits most of the flavor receptors—bright, bitter, salty—and adds a creamy and crunchy texture to boot. Do not skip the bread crumbs. Lemony, garlicky, and slightly salty, they elevate this dish from pleasurable to memorable.
Makes 4 to 6 servings
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You Will Need
In a large sauté pan over medium heat, warm ¼ cup of the oil. Add the garlic and cook, stirring occasionally, for 2 to 3 minutes, or until fragrant. Add the bread crumbs and a generous pinch of salt, and continue to stir until the bread crumbs are toasted and brown. Transfer the crumbs to a bowl and set aside to cool slightly. When they are cool, add the parsley and add 1 tablespoon of the zest. Season to taste with additional salt and pepper, and set aside.
Wipe any crumbs out of the pan, add the butter, and melt it over medium heat. When the butter is foamy, add the radicchio and cook until it wilts and softens slightly, 2 to 3 minutes. Add 2 tablespoons of water and simmer for 2 minutes, or until the water evaporates, then add 1 tablespoon of the lemon juice. Set aside.
Bring a pot of generously salted water to a boil and cook the linguine according to the package directions. While it cooks, combine the ricotta with the remaining 2 tablespoons oil, 1 tablespoon zest, and 1 tablespoon lemon juice. Taste and add more juice if necessary. Before draining the pasta, set aside 1 cup of the cooking water.
Return the pasta to the pot. Add some of the pasta water to the ricotta mixture, to loosen it and warm it up, before tossing it with the pasta. Add the radicchio and half of the bread crumbs, and toss to combine, adding more of the pasta water if it appears dry. Place the pasta on a large platter and garnish with the rest of the bread crumbs. Serve immediately.