Minimally Invasive

adapted from Martha Stewart Living, Sept. 2007

coarse salt
1/2 lb. orecchiette or conchiglie (I substituted what the package called capelletti)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium shallot, minced (about 1/4 cup)
1/2 teaspoon red pepper flakes
1 oz. dried mushrooms
4 oz. assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut in 1/4-inch thick slices
1/4 cup dry white wine
1 tablespoon fresh thyme leaves
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 handfuls baby spinach, thinly sliced
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
1/4 cup chopped walnuts

Bring a pot of salted water to boil. Add pasta and cook until al dente. Drain, then drizzle with just enough oil to coat. Spread on a baking sheet and refrigerate 10 minutes.

Wash dried mushrooms in lukewarm water, put in small bowl, and cover with hot water. After mushrooms have soaked for 15 minutes, drain and reserve soaking water. Cut mushrooms into 1/4? slices and combine with fresh mushrooms.

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 about 1/2 cup of the soaking water, being careful not to add sediment to pan, and cook until most of the liquid has evaporated. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.

Add herbs, lemon zest and juice, spinach, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss.

Toast walnuts in small skillet over medium heat, tossing frequently, until fragrant, about 2 minutes. Sprinkle over pasta salad. Serve at room temperature.

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