Fettuccine With Radicchio and Smoked Salmon

• 1 tablespoon extra-virgin olive oil
• 1 small head radicchio, cored and sliced thin
• Salt and freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 3 tablespoons heavy cream
• 4 ounces smoked salmon, sliced 1/4-inch thick
• 8 ounces fresh fettuccine
• 1 tablespoon chopped fresh basil

1. Bring a large pot of water to a boil for the pasta.
2. Heat the oil in a heavy skillet, add the radicchio and cook over medium heat until the radicchio wilts, about 5 minutes.
3. Season it lightly with salt and pepper, stir in the vinegar and the cream and just bring to a simmer.
4. Add the salmon and remove from the heat.
5. When the water is boiling add a generous pinch of salt, then cook the fettuccine about 2 minutes.
6. Drain it well.
7. Add the pasta to the skillet, return the skillet to the heat and cook, stirring gently, about 2 minutes, until the ingredients are well blended.
8. Add the basil and serve at once.

extravirgin olive oil, head radicchio, salt, balsamic vinegar, heavy cream, salmon, fresh fettuccine, fresh basil

Taken from cooking.nytimes.com/recipes/5204 (may not work)