Spaghetti Rigati with Curly Endive, Garlic and Balsamic Vinegar

Spaghetti Rigati with Curly Endive,
Garlic and Balsamic Vinegar

Ingredients:
1\2 lb Spaghetti
4 Garlic cloves, sliced

3 Tbls. Butter
3 Tbls. Olive oil
4 heads of curly endive, tops trimmed into bite-sized pieces, discard the rest
2 Tbls. Balsamic vinegar

1\2 tsp. of each Salt & pepper

Red Pepper flakes, if desired

Procedure:

1. Boil one gallon of heavily salted water. Cook the spaghetti until it is “al dente.” (It will cook more again in Step 4.)
2. Once a large chef’s pan has been heated, add the olive oil, then garlic and finally the butter. This is the time to add the red pepper flakes, if you want.
3. Toss the curly endive tops in the heated oil, the vinegar, salt, and black pepper, cook for a moment, and then remove from the heat.
4. Drain the pasta; add to the chef’s pan. Stir to combine. If it is too dry, then, add a ladle of water from the pasta pot. Divide in to 2 portions and serve.