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Guy Grossi: Bigoli con radicchio

You'll need

20 gm butter 1 tbsp olive oil 1 Spanish onion, finely chopped 1 garlic clove, finely chopped 230 gm radicchio (about 4 heads), thinly sliced 1 long red chilli, seeds removed, finely chopped 100 gm uncooked crabmeat 600 gm dried Venetian bigoli (see note) ¼ cup coarsely chopped flat-leaf parsley


  • 01
  • Heat butter and oil in a saucepan over low heat. Add onion and garlic and sauté until tender (4 minutes). Increase heat to medium, add radicchio and chilli and sauté, tossing to cook evenly, until wilted (5 minutes). Partially cover pan and continue to cook, tossing frequently and replacing lid, until tender (5-10 minutes). Toss through crab, cover and set aside
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (2-3 minutes). Drain, reserving 60ml pasta water, then return pasta and reserved water to pan with radicchio mixture, toss well, season to taste and serve hot.
Note Dried Venetian bigoli is made from semolina or wholemeal flour and butter as well as eggs. If unavailable, substitute another long pasta.

This recipe is from the March 2011 issue of Australian Gourmet Traveller.

“The bigoli blends well with the sharpness of the radicchio and the sweetness of the crabmeat.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A fresh, vibrant unoaked Soave Classico

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