1 pound spaghetti
4 tablespoons extra virgin olive oil (EVOO)
5-6 cloves garlic, finely chopped or grated
2 teaspoons fresh thyme leaves
Ground black pepper
1 small head (about 2 cups) frisée lettuce, stem removed and cleaned
2 cups baby arugula
1/2 small head (about 1 cup) radicchio, shredded
Juice of 1 lemon
1/4 cup grated Parmigiano Reggiano cheese (about a handful)
3 tablespoons chopped flat leaf parsley
Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it and drop the pasta. Cook to al dente according to package directions. Just before draining, reserve a large mug of starchy cooking water. Drain pasta well and reserve. While the pasta is cooking, place a large skillet over low heat with 4 turns of the pan of EVOO, about 4 tablespoons. Add the garlic and thyme to the pan, and cook until tender and very aromatic, 5-6 minutes. Increase the heat to medium-high and add a ladle of starchy cooking water (about 1/2 cup – just eyeball it) and the cooked pasta. Add the frisée, arugula, radicchio, lemon juice, Parmigiano Reggiano and a good sprinkle of salt and pepper to the pan and cook, tossing frequently, until the veggies have wilted and the pasta has absorbed the residual water, 2-3 minutes.
Serve the pasta garnished with the parsley and Meatball Spiedini with Caprese.