Orecchiette with Turnip Greens

Method

1. Clean the turnip greens: remove the fibrous stems and thick veins, then wash and chop roughly.
2. Bring a large pot of water to a boil, add coarse salt, then add half of the chopped greens.
3. When the water returns to a boil, add the orecchiette. Cook for 8–10 minutes or until al dente, reserving some pasta cooking water.
4. Finely chop the garlic clove (remove the green germ if it is yellowish or greenish).
5. In a large pan, heat olive oil over medium heat. Add the chopped garlic, anchovy fillets, and crumbled dried chili. Cook, mashing the anchovies with a wooden spoon until they dissolve.
6. Add the remaining half of the turnip greens to the pan. Season with a pinch of fine salt, add a ladle of pasta cooking water, cover, and cook gently until the greens are tender.
7. Drain the orecchiette and transfer them directly to the pan with the greens. Toss and sauté over high heat, adding more pasta water if needed to create a creamy emulsion.
8. Finish with a drizzle of raw extra-virgin olive oil. Serve immediately.