- 300g orecchiette pasta
- 2 cloves of garlic, minced
- 1 small chilli, chopped
- 5 anchovies, chopped
- ½ bunch of cime di rapa or 1 bunch of broccolini
- 30g butter
- 80mls white wine
- Lemon, freshly squeezed.
Cook pasta in a large saucepan for round 8-10 minutes until al dente.
Bring another large saucepan of water to the boil, add cime di rapa or broccolini and blanch for about one minute. Remove from the water and drain.
Meanwhile, in another saucepan heat olive oil and gently fry garlic, chili, and anchovies until fragrant.
Deglaze the pan with white wine, reducing the liquid slightly.
Add butter and a little lemon juice, then add the cime di rapa (or broccolini) and pasta with a splash of the pasta water.
Toss well, until pasta is well coated.