Conchiglie with Seared Radicchio, Crispy Pancetta, Oyster Mushrooms, Fennel & Chili
4 ounces pancetta, cut into ¼” cubes
4 ounces mushrooms (we love oysters here)
1 medium head of radicchio (such as treviso), halved or quartered
- 2 ounces kale leaves or other hearty green
- 2 servings conchiglie pasta (or another noodle of your choice)
- 2 teaspoons olive oil
- 1 teaspoon chili flakes
- ¼ medium red onion
- 2 cloves garlic, thinly sliced
- 1 small or ¼ large fennel bulb, thinly sliced
- 1-2 tablespoons of white wine (optional)
- 1 tablespoon butter (optional)
- Juice of ½ lemon
- Cheese (optional)
- Garlic breadcrumbs (optional)
For Pancetta (optional)
Cook in a skillet over medium low heat, stirring occasionally, for 8-10 minutes until crispy but not burnt. Remove from pan with a slotted spoon so oil drains off, and set aside.
Heat a medium (ideally heavy bottomed) skillet over medium high heat and add 1 tablespoon of oil or reserved fat from the pancetta. Add the mushrooms and a big pinch of salt, and cook, stirring occasionally, for 6-8 minutes. Remove from the heat and set aside.
Heat the same heavy-bottomed skillet over high heat, and add 2 teaspoons of high-heat cooking oil. Once oil is shimmering and the skillet is very hot, add the radicchio and a big pinch of salt. Sear for 1-2 minutes per side, remove from heat and set aside to cool slightly. Cut on the diagonal into 1” strips.
Bring a pot of salted water to a boil, add your pasta, and cook according to the package directions (usually 4 minutes to reach al dente). Drain pasta, reserving a bit of pasta water.
Meanwhile, heat olive oil over medium heat in a large skillet. Add the chili flakes, red onion, garlic, a couple spoons of pancetta, and a big pinch of salt. Cook for a few minutes so the onions have softened but nothing is taking on color. Add the mushrooms and fennel, along with another pinch of salt. Toss a few times to incorporate everything, then add a splash of the wine and let it cook off for about a minute. Add the radicchio and pasta, along with a spoonful of the pasta water and the butter. Cook 1 minute longer and toss to get everything incorporated. Finally, squeeze the lemon juice over and season to taste with salt. Serve with grated cheese and breadcrumbs, if desired.