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Salad Pasta

['1 (2.2-oz.) can oil-packed anchovy fillets', '1 head of garlic, cloves separated, thinly sliced', '3/4 cup extra-virgin olive oil', '3/4 tsp. crushed red pepper flakes', '1 lb. penne pasta', 'Kosher salt', '3 Tbsp. cold unsalted butter', '3 Tbsp. fresh lemon juice', '1 head of radicchio, trimmed, quartered, leaves separated', '1 (5-oz.) package baby arugula', '1 cup basil leaves, torn if large', 'Freshly ground black pepper']

Combine anchovies, garlic, oil, and red pepper flakes in a large skillet. Cook over medium heat, stirring often, until anchovies have disintegrated into oil and garlic is lightly browned, 6–8 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 1/2 cup pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed.
Place radicchio in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add arugula and basil but don’t toss; season with salt and black pepper.
Divide pasta among plates or bowls, very gently tossing so arugula gets coated in sauce but doesn’t wilt too much.

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