Spaghettoni aglio e olio con cicoria e mandorle tostate

For the Chicory:

Clean up the chicory and choose the smaller and softer leaves;

Than boil for 3 min;

take off the chicory from the water.

take half of the leaves away;

blend the other part with the cooking water to have a cream.

For the Spaguettoni:

Boil the spaghettoni

Meanwhile the spaghettoni are cooking

on a pan brown the garlic with olive oil and a bit of hot chili

Drain the pasta al dente and put in the pan with oil and garlic and add the chicory cream and chicory.

Add salt at will.

Serve adding toasted almonds