Whole-Wheat Spaghetti with Leeks and Hazelnuts

• Kosher salt
• 12 ounces whole-wheat spaghetti
• 4 tablespoons extra-virgin olive oil
• 3 large leeks, white and light-green parts only, thinly sliced
• 2 teaspoons sugar
• 2 teaspoons balsamic vinegar (preferably aged)
• 1 small head radicchio, halved, cored and thinly sliced
• 6 ounces creamy Italian cheese, such as fontina or taleggio, cubed
• 1/4 to 1/3 cup hazelnuts, toasted and chopped

1. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook as the label directs.
3. Meanwhile, heat a large skillet over medium-low heat and add 2 tablespoons olive oil.
4. Scatter the leeks in the skillet and season with 1 teaspoon each salt and sugar.
5. Cook, stirring occasionally, until tender, about 10 minutes.
6. Drain the pasta, reserving about 1 cup of the cooking liquid.
7. Add the pasta and the reserved cooking liquid to the skillet with the leeks.
8. Add the remaining 2 tablespoons oil, 1 teaspoon sugar and the balsamic vinegar.
9. Increase the heat to medium-high and add the radicchio and cheese.
10. Toss until the cheese melts, 3 to 5 minutes.
11. Season with salt and top with the hazelnuts.
12. Per serving: Calories 692; Fat 34 g (Saturated 11 g); Cholesterol 49 mg;
13. Sodium 966 mg; Carbohydrate 78 g; Fiber 13 g; Protein 26 g
14. Photograph by Antonis Achilleos

kosher salt, extravirgin olive oil, leeks, sugar, balsamic vinegar, head radicchio, italian cheese, hazelnuts

Taken from www.foodnetwork.com/recipes/food-network-kitchens/whole-wheat-spaghetti-with-leeks-and-hazelnuts-recipe.html (may not work)