Almond & Radicchio Tagliatelle
8 ounces dried tagliatelle
3 1/2 ounces dry-roasted almonds
1 handful pitted black olives
1 large clove garlic
1/2 pound Red Dog Farm radicchio
1/4 cup olive oil
2 teaspoons ground turmeric
Freshly ground black pepper
1/4 cup chunk Parmigiano-Reggiano cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions, but do not drain the water.
Line a plate with a few layers of paper towels.
Coarsely chop the almonds and olives. Peel the garlic clove (leave whole).
When the pasta is done, reserve a cup of the cooking water. Use tongs to transfer the pasta to a large serving bowl; let the cooking water in the pot return to a boil.
Drop radicchio leaves into the boiling water. Cook for 5 minutes, then use a slotted spoon to transfer to the paper towels to drain.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic clove, turmeric, almonds and olives. Cook for 1 to 2 minutes, stirring to make sure the spice is well incorporated, then add the drained radicchio and toss to incorporate.
Dress the pasta with the remaining 2 tablespoons of oil, then add the radicchio mixture, discarding the garlic clove. Toss, adding some of the reserved cooking water as needed to form a loose sauce. Season with pepper to taste.
Use a vegetable peeler or cheese plane to deposit shavings of the Parmigiano-Reggiano on the pasta. Serve immediately.