Linguettine with Broccoli, Colatura, Pecorino and Crispy Frisella

Method

1. In a pan, heat a generous drizzle of olive oil. Add a clove of garlic and half a chili pepper.
2. Crumble the frisella bread into the pan and fry it in the oil until golden and fragrant.
3. Remove the garlic and chili pepper from the pan.
4. Add a ladle of water to the pan.
5. Add the linguettine and cook like a risotto, stirring and adding more water as needed.
6. Add the broccoli rabe (cime di rapa) leaves and stems raw, directly into the pan.
7. Continue cooking, adding water a little at a time, until the pasta is al dente and the broccoli is tender but still green.
8. Turn off the heat. Drizzle with raw olive oil, add a few drops of colatura (anchovy sauce), a light grating of lemon zest, and a generous grating of pecorino cheese.
9. Toss vigorously until the pasta becomes creamy and well coated.
10. Serve the pasta in small nests on plates.
11. Garnish with fresh sprouts, another drizzle of olive oil, and the reserved crispy frisella (or alternatively, fried bread crumbs or crumbled tarallo).