Spaghetti With Radicchio And Ricotta

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
623
FAT
68%
CHOL
50%
SOD
15%

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Ingredients for 4 servings

1 pound spaghetti

8 ounces fresh ricotta cheese

2 tablespoons extra-virgin olive oil

Coarse salt

3 garlic cloves, minced

1/2 cup finely chopped fresh flat-leaf parsley

1/2 cup plain breadcrumbs, preferably homemade

1 head radicchio, quartered, cored, and thinly sliced crosswise

Freshly ground pepper

2 tablespoons extra virgin olive oil

FOR THE BREADCRUMB MIXTURE

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