Bavette With Mojama

Name: Bavette With Mojama
Ingredients: salt; 1 pound bavette or spaghetti; 1/2 cup extra virgin olive oil; 1 large clove garlic, thinly sliced; 1/4 teaspoon crushed red pepper; 1 head radicchio, sliced into thin ribbons (about 4 cups); 1 teaspoon finely grated lemon zest; 2 tablespoons seasoned bread crumbs; 2 ounces mojama, sliced paper-thin and julienned

9 ingredients

8 steps

Ingredients

salt
1 pound bavette or spaghetti
1/2 cup extra virgin olive oil
1 large clove garlic, thinly sliced
1/4 teaspoon crushed red pepper
1 head radicchio, sliced into thin ribbons (about 4 cups)
1 teaspoon finely grated lemon zest
2 tablespoons seasoned bread crumbs
2 ounces mojama, sliced paper-thin and julienned

Directions

1

Bring a large pot of water to a boil and salt it liberally.
2

Add the pasta and cook until al dente, 8 to 10 minutes.
3

When the pasta is almost ready, heat 1/4 cup of the olive oil in a large saute pan over medium heat.
4

Saute the garlic, red pepper, radicchio and 1/4 teaspoon salt until just softened, about 2 minutes.
5

Add a few tablespoons of the pasta water and reduce heat to low.
6

Reserving 1/2 cup of pasta water, drain the cooked pasta and add to the pan.
7

Toss all of the ingredients together, folding in the lemon zest, the remaining olive oil and some of the pasta water if necessary.
8

Divide the pasta among six warmed bowls, sprinkle evenly with the bread crumbs and mojama, and serve immediately.