Spelt Flour Linguine with Chicory
- 1 lb linguine
- 7 oz chicory
- 1 clove of garlic
- 3 tablespoons Extra Virgin Olive Oil
- 1 pinch fennel seeds
Select and carefully wash the smallest, most tender leaves of the chicory. Do not drain, but place directly into a large pot with the oil, a clove of garlic and the fennel seeds. Cover the pot and cook over low heat for about 10 minutes. At the end of cooking, adjust the salt and let stand for a couple of minutes. Then remove the garlic, and use a fork to tear the chicory apart by hand, without getting rid of the cooking liquid, until you have a puree. Cook the spelt linguine in a pot of boiling salted water. Drain when al dente and toss in the pot with the chicory sauce.