Ingredients
Coarse salt
1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium shallot, minced (about 1/4 cup)
1/4 teaspoon red-pepper flakes
8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
1/4 cup dry white wine
1 tablespoon fresh thyme leaves
3 tablespoons coarsely chopped fresh flat-leaf parsley
1/4 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice (from about 1 lemon)
1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
2 ounces Gorgonzola cheese, crumbled
Freshly ground pepper, to taste
Preparation
Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.
Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.
