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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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 4|
|Calories from Fat: 40 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 74.7mg||3 %|
|Potassium 666.8mg||18 %|
|Total Carbohydrate 89.3g||26 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 81.6g|
|Protein 16.4g||23 %|
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Calories per serving: 466
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