Spaghetti with Puntarelle and Anchovies

Method

1. Prepare the puntarelle: using a curved knife, trim the outer leaves and tough parts, then cut the tender stems into thin strips lengthwise. Remove any fibrous parts.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 15 minutes or according to package directions).
3. Meanwhile, in a large pan, pour a generous amount of extra virgin olive oil. Grate a clove of garlic into the oil.
4. Add the anchovy fillets and stir over low heat until they dissolve into the oil.
5. Add the fresh chili pepper (sliced) and a piece of lemon zest. Stir to infuse the flavors.
6. Add a splash of water to the pan to keep the sauce from drying out.
7. Add a first portion of the prepared puntarelle to the pan and cook for a minute or two, just until they begin to soften but remain crunchy.
8. When the pasta is ready, transfer it directly from the pot to the pan using tongs, letting some pasta water drip in. Reserve some pasta water.
9. Squeeze the juice of half a lemon over the pasta. Toss everything together, adding pasta water as needed to create a creamy sauce.
10. Add the remaining raw puntarelle and toss quickly to combine, so they stay crunchy.
11. Serve immediately, drizzling with a little extra olive oil if desired.