Pasta with Turnip Greens

Method

1. Heat a generous amount of oil in a pan and add garlic.
2. Before the garlic browns, add the anchovies and let them melt slowly without burning, adding a drop of water if needed.
3. Add a little chili pepper to the pan.
4. Bring a pot of water to a boil, add salt, and cook the long pasta and cime di rapa together without a lid to preserve the bright green color.
5. Toss the pasta and vegetables in the pan with the oil, garlic, and anchovies to combine the flavors.
6. Serve topped with a little bottarga.