Slowly heat the oil with the chopped shallot in a pan over low heat. Add the chopped nuts, radicchio and salami with a half glass of white wine, salt and pepper to taste.
Cook Pappardelle in plently of boiling water, drain the pasta and toss it in the pan with sauce. Then adding a little bit of butter to create a creamy sauce. Serve with a touch of Parmesan cheese.