Spaghetti with Anchovies and Puntarelle

Method

1. Bring a pot of salted water to a boil for the spaghetti.
2. In a large pan, melt a knob of butter with a drizzle of olive oil over low heat.
3. Add a few whole anchovies and stir gently until they dissolve into the butter.
4. Add minced garlic and chopped chili pepper; cook briefly until fragrant.
5. Cut a few anchovies into small pieces and set aside.
6. Add the cleaned and roughly chopped puntarelle to the pan along with a splash of water. Cook for 1-2 minutes until slightly tender.
7. Cook the spaghetti al dente, then drain and transfer directly into the pan with the sauce.
8. Add the reserved anchovy pieces and toss vigorously, adding a little pasta water if needed to achieve a creamy consistency.
9. Serve immediately, topping with extra puntarelle leaves, a pinch of chili, and a drizzle of raw olive oil.