Basically, a radish is a turnip with a slightly different take on life. What I did was melt about 6 ounces of butter and put the pan on very low. I added two cloves of garlic, sliced fairly large. Then I sliced 2 cups of the radishes into 1/4 inch cubes and put them into the pan with the butter and garlic and kept it low for a long time - at least an hour - stirring every now and then, making sure the butter stayed clear. Add more butter or olive oil when you need to. Taste a few and they will tell you when the radishes are ready. Boil the pasta, toss with the radishes and butter (and more oil if you need it), and add some grated parmesano reggiano. Oh, I also added some chopped mint to the radishes. I forgot. It was great.