1 lb Spaghetti
4    Garlic cloves, chopped
3 tb Olive oil
1    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.