Ingredients
Salt
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
Directions
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.
