Title: Spaghetti with curly endive & balsamic vinega
 Categories: Main dish, Pasta, Vegetarian
      Yield: 4 Servings
 
      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.