1 lb spaghetti
4 ea garlic cloves, chopped
3 tb olive oil
1 ea head endive, trimmed and cut into bite-sized pieces
1 tb balsamic vinegar
salt and pepper
1. Cook the spaghetti.
2. Meanwhile, saute 3 garlic cloves in about 2 tb oil then quickly saute the endive in this mixture.
3. Add the vinegar, cook for a moment, then remove from the heat. Season with salt and pepper.
4. Drain the pasta, toss with the remaining garlic and oil, then serve each portion topped with a big spoonful of the sauted endive, adding extra vinegar if needed.