Spaghetti with Radicchio, Anchovies, and Garlic

When I first saw cooked radicchio, I was taken aback: where was the gorgeous garnet leaf with its sturdy crispness? But after a few tastes I began to understand the subtle changes the escarole-like leaf underwent when subjected to heat: an intensification of flavor and a broadening of range reveal its bitter-to-mellow-to-sweet spectrum. Although its brilliant red is lost once sautéed, radicchio gains an altogether new taste coloring.