---------- Recipe via Meal-Master (tm) v8.02
  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.