Tagliolini With Radicchio And Shrimp

• Salt
• 1/2 cup fish stock
• 1/2 cup chicken stock
• 1/2 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

1. Bring a large pot of salted water to a boil for pasta.
2. Place stocks and wine in a small saucepan, and reduce to 1/2 cup.
3. Heat oil in a large, heavy skillet.
4. Add radicchio, and saute over medium heat, stirring, until it wilts.
5. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink.
6. Remove from heat.
7. Add tagliolini to boiling water, and cook about 3 minutes.
8. Drain, reserving about a half cup cooking water.
9. Transfer pasta to skillet with radicchio and shrimp.
10. Toss.
11. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more.
12. Moisten with cooking water if needed.
13. Season to taste with salt and pepper.
14. Add parsley.
15. Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese.
16. Lightly brown under preheated broiler.

salt, fish stock, chicken stock, white wine, extra virgin olive oil, heads radicchio, shrimp, tagliolini noodles, unsalted butter, freshly ground black pepper, flatleaf parsley

Taken from cooking.nytimes.com/recipes/8177 (may not work)