Spaghetti with Puntarelle

Method

1. Clean the puntarelle: remove the tougher outer leaves and set the tender inner leaves aside. Cut off the hard base of the stems, then split the stems lengthwise into thin strips (like matchsticks).
2. Place the stem strips in ice water (or refrigerate for a few hours) so they curl and become crisp. Reserve for garnish.
3. Bring a large pot of salted water to a boil and add the spaghetti (spaghettone). Cook according to package instructions until al dente.
4. While the pasta cooks, heat extra virgin olive oil (infused with garlic and chili) in a large pan over medium heat.
5. Add the reserved tender leaves of the puntarelle to the pan and sauté until wilted.
6. Add pitted black olives (Leccino) and anchovy fillets, breaking them up with a spoon. Cook briefly, then add a splash of pasta cooking water to create a sauce.
7. When the pasta is al dente, transfer it directly to the pan with the sauce. Toss well, adding a little more pasta water if needed, until the sauce emulsifies and coats the spaghetti.
8. Remove from heat. Add grated pecorino romano and toss vigorously to melt and incorporate (mantecatura).
9. Plate the pasta: twirl a nest of spaghetti on a plate. Spoon a little sauce over the top. Add some olives and a tuft of the crisp, raw puntarelle stems. Finish with more pecorino and a drizzle of extra virgin olive oil.