Instructions: Bitter salad greens-escarole, radicchio and Belgian endive-are sauteed 40 here with garlic and crushed red pepper and served over fettuccine. Although included in the accompaniments chapter, this dish would also make a good first course or light entree. When cooking pasta for this and other recipes in the book, remember to reserve a little of the cooking liquid. Mix it into the pasta along with the sauce or topping at serving time to give added moisture and flavor to the dish. You can also serve these cooked greens without the pasta as a meat or poultry accompaniment.

Bring about 3 quarts of water to a boil in a large pot.

Meanwhile, heat 2 tablespoons of the oil in a large saucepan. When the oil is hot, add the garlic and pepper flakes; cook for 10 to 15 seconds. Then add a handful of the escarole, first pressing it down into the pan and then turning the mixture over so the garlic is mixed in with the greens and doesnt burn in the bottom of the pan. Add the remainder of the escarole plus the radicchio, endives and 1/2 teaspoon of the salt. Cover and cook the mixture over medium to low heat for 5 minutes, stirring occasionally.

Add the fettucine to the boiling water and return the water to a boil. Boil the pasta for about 10 minutes, or until firm to the bite (al dente).

Remove 1/2 cup of the pasta cooking liquid and place it in a bowl with the parsley, the remaining 2 tablespoons oil and the remaining 1/4 teaspoon salt.

Drain the pasta well and add it to the bowl.

Add the cooked greens (with and liquid). Toss well. To serve, divide among 6 plates. If desired, sprinkle with the Parmesan.

Yield: 6 generous servings

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