Ingredients (4 ppl)
Penne Rigate 380 g
Clean the chicory, wash well and drain. Chop into 3-5 cm long bits. Remove the seeds of the chilli, and cut into strips. Heat oil and sauté the garlic. When brown and fragrant, remove the clove and add the chillies to the oil. Sauté the chillies for just a few seconds and then add the chicory. (Use a large pan for this because this is where you will be adding your pasta and finishing your dish). Stir well over high heat for a few seconds, while adjusting for salt & pepper. Add the white wine and let evaporate. Cook for another 10 minutes over moderate heat.
Meanwhile, boil a large pot of water and add salt. When the water is at full boil add the penne. Then prepare the smoked salmon. Chop the smoked salmon into small bits, heat a little oil in a pan and toss the salmon till they just start to colour. Do not overcook!
When the penne is cooked, drain and add into the pan with the chicory. Add the salmon and toss well. Serve piping hot!
Our little secret is that we had only one 100g smoked salmon packet on hand. So we chopped that up and used it instead of the required 250g. And guess what? The pasta turned out just fine!