SPAGHETTI WITH CHARD AND ANCHOVIES
Serves: 2
■ 12 oz (340 g) chard, your choice of colours
■ 3 tbsp (45 ml) extra-virgin olive oil
■ 8 anchovy fillets, from a jar or can
■ 3 large garlic cloves, minced
■ 1/4 tsp (1 ml) crushed red pepper flakes
■ 1/2 cup (125 ml) boiling water
■ 8 oz (225 g) spaghetti
■ 2 to 3 tbsp (30 to 45 ml) freshly grated Parmesan or Pecorino Romano cheese, plus extra
1. Heat a large pot of water for the pasta and set a kettle to boil at the same time.
2. Remove the leaves from the chard, roll them up and slice finely, then set them aside. Cut the stalks into 1/2-inch (1.5-cm) pieces.
3. Using a large saucepan over low heat, heat the olive oil and anchovies together, gently pressing down on the anchovies until they blend into the oil.
4. Remove the saucepan from the heat, add the garlic and red pepper flakes and return the pan to medium heat. Add the chard stalks, stirring for about
1 minute.
5. Pour in 1/2 cup (125 ml) of hot water from the kettle and heat until simmering. Cover and simmer until the stalks are tender, about 5-7 minutes.
6. Sprinkle salt in the pot of boiling water, add the spaghetti and cook just until al dente,
10-12 minutes.
7. Remove the saucepan from the heat, add the sliced chard leaves, stir, cover and let stand, 2-4 minutes, until wilted.
8. Use lifters, tongs or forks to remove the cooked spaghetti from the hot water and add it to the saucepan of chard and anchovies.
9. You may need to moisten the mixture with up to 4 tbsp
(60 ml) of the pasta cooking water to make a sauce that will stick to the spaghetti.
10. Top the spaghetti mixture with grated cheese and a generous amount of olive oil.