Ingredients
- Salt
- ½ cup fish stock
- ½ cup chicken stock
- ½ cup dry white wine
- 3 tablespoons extra virgin olive oil, plus oil for baking dish, optional
- 2 medium heads radicchio, 10 to 12 ounces, cored and shredded
- 24 medium shrimp, shelled, deveined and cut in two lengthwise
- 12 ounces fresh tagliolini noodles
- 1 tablespoon unsalted butter
- Freshly ground black pepper
- 1 tablespoon finely chopped flat-leaf parsley leaves
- Freshly grated Parmigiano-Reggiano
4 servings
Preparation
- Bring a large pot of salted water to a boil for pasta. Place stocks and wine in a small saucepan, and reduce to 1/2 cup.
- Heat oil in a large, heavy skillet. Add radicchio, and sauté over medium heat, stirring, until it wilts. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink. Remove from heat.
- Add tagliolini to boiling water, and cook about 3 minutes. Drain, reserving about a half cup cooking water. Transfer pasta to skillet with radicchio and shrimp. Toss. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more. Moisten with cooking water if needed. Season to taste with salt and pepper. Add parsley.
- Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese. Lightly brown under preheated broiler.
Dining and Cooking