Sautéed Radicchio Spaghetti with Toasted Walnuts and Pecorino | Quick Italian Pasta

Bring a large pot of water to a boil for the pasta, and once it is rolling boil, season generously with fine salt. Cook the dried spaghetti for 1 minute less than the package instructions so it remains perfectly 'al dente'. Before draining, ladle out a cup of the starchy cooking water.

In a dry, hot pan, toast the roughly chopped walnut kernels over medium heat for 2-3 minutes until fragrant and golden brown. Remove from the pan and set half aside for serving.

Pour extra virgin olive oil into the same pan, then sauté the thinly sliced garlic cloves over low-medium heat for 1 minute, being careful not to burn them.