- 1/2 pound thin spaghetti
- 1/4 cup plus 3 tablespoons extra virgin olive oil (EVOO), divided
- Four 1-inch-thick filet mignon steaks
- Freshly ground black pepper
- 4 sage leaves
- 4 slices pancetta
- 1 pound medium size shrimp, deveined and tails removed
- 3-4 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
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, setting aside a ladle of pasta cooking water.
While the pasta is working, in a nonstick skillet, heat 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Season the steaks with salt and pepper. Place a sage leaf on each and top with a slice of pancetta. Place the steaks in the skillet pancetta-side down, and cook, turning once, until browned, 10-12 minutes; keep warm.
In a large skillet, heat 1/4 cup EVOO, four turns of the pan, over medium heat. Stir in the shrimp, garlic and crushed red pepper. Cook until pink, 6-7 minutes. Add the wine, reduce for 1 minute, then add the lemon peel, lemon juice and parsley. Add the reserved pasta and cooking water and toss; season with salt and pepper.
Toss the endive, radicchio and arugula with a little vinegar and the remaining 2 tablespoons EVOO; season with salt and pepper. Place the greens on two plates alongside two steaks per plate and the scampi pasta.