- Prep Time
- 1/2 pound thin spaghetti
- 1/4 cup plus 3 tablespoons extra-virgin olive oil (EVOO)
- 4 1 inches thick filet mignon steaks
- Freshly ground pepper
- 4 sage leaves
- 4 slices pancetta
- 1 pound medium 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, 1 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 to 12 minutes; keep warm.
In a large skillet, heat 1/4 cup EVOO, 4 turns of the pan, over medium heat. Stir in the shrimp, garlic and crushed red pepper. Cook until pink, 6 to 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 2 plates alongside 2 filets and the scampi pasta.