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Ingredients

• Salt
• 1/2 pound thin spaghetti
• 1/4 cup plus 3 tablespoons extra-virgin olive oil (EVOO)
• Four 1-inch-thick filet mignon steaks
• Freshly ground pepper
• 4 sage leaves
• 4 slices pancetta
• 1 pound medium shrimp, deveined and tails removed
• 3 to 4 cloves garlic, chopped
• 1/2 teaspoon crushed red pepper
• 1/2 cup white wine or seafood stock
• Grated peel and juice of 1 lemon
• Flat-leaf parsley, chopped (a generous handful)
• 1 endive, thinly sliced crosswise
• 1 small head radicchio, shredded
• 1 bunch arugula, chopped
• Balsamic vinegar, for drizzling

Description

Rachael Ray Magazine