-
1
Bring a large pot of water to a boil.
-
2
Fill a bowl with ice water.
-
3
Meanwhile, remove the tough outer leaves of the chicory, and clean the remaining leaves of sand.
-
4
When the water comes to a boil, salt generously and add the chicory.
-
5
Blanch one minute, then transfer to the ice water with a skimmer or slotted spoon (do not drain the water from the pot).
-
6
Drain the chicory, squeeze out water and chop.
-
7
Set aside.
-
8
Combine the olive oil, garlic and chili pepper in a large, heavy skillet.
-
9
Heat over medium heat until the garlic begins to sizzle.
-
10
Allow the garlic to sizzle for about a minute, but do not let it color.
-
11
Remove the skillet from the heat and set aside.
-
12
If using a whole chili pepper, remove it and discard.
-
13
Bring the water back to a boil, and add the spaghetti.
-
14
Cook al dente following the timing directions on the package.
-
15
While the pasta is cooking, return the frying pan to medium heat.
-
16
When the garlic begins to sizzle again, add the chicory.
-
17
Toss together, season to taste with salt and pepper, and keep warm.
-
18
When the spaghetti is cooked al dente, remove 1/2 cup of the pasta water and add it to the pan with the chicory.
-
19
Stir together well.
-
20
Drain the pasta, and toss with the chicory and garlic.
-
21
Serve, topping each serving with a spoonful of Parmesan.
