Bavette With Mojama

• salt
• 1 pound bavette or spaghetti
• 1/2 cup extra virgin olive oil
• 1 large clove garlic, thinly sliced
• 1/4 teaspoon crushed red pepper
• 1 head radicchio, sliced into thin ribbons (about 4 cups)
• 1 teaspoon finely grated lemon zest
• 2 tablespoons seasoned bread crumbs
• 2 ounces mojama, sliced paper-thin and julienned

1. Bring a large pot of water to a boil and salt it liberally.
2. Add the pasta and cook until al dente, 8 to 10 minutes.
3. When the pasta is almost ready, heat 1/4 cup of the olive oil in a large saute pan over medium heat.
4. Saute the garlic, red pepper, radicchio and 1/4 teaspoon salt until just softened, about 2 minutes.
5. Add a few tablespoons of the pasta water and reduce heat to low.
6. Reserving 1/2 cup of pasta water, drain the cooked pasta and add to the pan.
7. Toss all of the ingredients together, folding in the lemon zest, the remaining olive oil and some of the pasta water if necessary.
8. Divide the pasta among six warmed bowls, sprinkle evenly with the bread crumbs and mojama, and serve immediately.

salt, extra virgin olive oil, clove garlic, red pepper, head radicchio, lemon zest, bread crumbs, paper

Taken from cooking.nytimes.com/recipes/8141 (may not work)