280 g whole wheat linguine
4-5 tablespoons extra virgin olive oil
half a onion, peeled and finely chopped
1 carrot, cleaned and finely chopped
a pinch of whole sea salt
a small head of radicchio, chopped
250 g seitan, minced
a handful of fresh parsley, cleaned and finely chopped
freshly ground black pepper, to taste
Makes 4 servings.
Bring a pan of plenty water to a boil. As soon as the water is boiling, add some salt and cook the linguine. Heat the oil in a large pan or wok over medium-high heat then add the onion, carrot and salt and sauté for a few minutes (the carrot should stay crunchy). Add the radicchio and seitan, cook for a few more minutes and turn off the heat. When the linguine are al dente, drain and transfer them in the pan where you cooked the vegetables. Add a little more olive oil if needed, then mix and sauté over medium heat for 30-40 seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley and pepper, toss and serve.