Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Spaghetti
4 ea Garlic cloves, chopped
3 tb Olive oil
1 ea Head endive, trimmed cut
-- into bite-sized pieces
1 tb Balsamic vinegar, or to
-- taste
Salt pepper

Cook the spaghetti until it is *al dente*. Meanwhile, saute 3 garlic
cloves in about 2 tb oil then quickly saute the endive in this
mixture. Add the vinegar, cook for a moment, then remove from the
heat. Season with salt pepper. Drain the pasta, toss with the
remaining garlic oil, then serve each portion topped with a big
spoonful of the sauted endive, adding extra vinegar if needed.
VARIATIONS: Add 6 oz cooked cannellini beans when you saute the
endive season with a sprinkling of red pepper flakes if desired.
Instead of endive, use 2 heads of radicchio or green red Treviso
lettuce. Follow the basic recipe above.

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