Orecchiette with Cavalo Nero

Ingredients

8 tsp	Salt
500 g	Silverbeet, cavalo nero, or spinach (Main)
500 g	Orecchiette (Main)
½ tsp	Crushed chilli, dried
6 Tbsp	Extra virgin olive oil
3 cloves	Garlic, thinly sliced
4 servings	Parmesan cheese, or pecorino cheese, to serve
6 fillets	Anchovies, in olive oil

Directions

1. Bring 4.5 litres of water to the boil in a large saucepan with 8 teaspoons of salt. Trim any stalks from the green leaves and cut into lengths. Add the pasta to the boiling water and cook for 12 minutes. Four minutes before the pasta is cooked, add the greens and cook until they are tender and the pasta is al dente ("firm to the bite").
2. Meanwhile, put the oil, garlic and chilli flakes into a large deep frying pan and place over a medium heat. As soon as the garlic begins to sizzle, leave it to cook for a few seconds then stir in the anchovy fillets, breaking them up with a wooden spoon, until they have melted into the oil. Remove from the heat.
3. Drain the pasta and greens and just before all the water has drained off them, add to the frying pan and toss well. Place over a high heat and shake around for a few seconds until the cooking liquid still clinging to the pasta and leaves has amalgamated with the oil to create a sauce. Divide between warmed bowls and serve sprinkled with the cheese if you wish.