Spaghetti with Turnip Greens, Anchovies, and White Wine

🛒 Ingredients

• 320 grams Spaghetti
• 1 kilogram Fresh Turnip Greens
• 10 fillets (about 40 grams) Anchovy fillets in olive oil (drained)
• 2 cloves Garlic
• 1 unit Fresh or dried Chili Pepper
• 80 milliliters Extra virgin olive oil
• 50 milliliters Dry white wine
• 20 grams Coarse salt
• 5 grams Fine salt

👨‍🍳 Istruzioni

1. Step 1: Clean the turnip greens by removing the toughest leaves and fibrous stems. Separate the florets and the tenderest leaves, then wash them thoroughly under cold running water.
2. Step 2: In a large pot, bring plenty of water to a boil. Salt the water with 20 grams of coarse salt. Add the turnip greens and cook for about 5-7 minutes. Using a slotted spoon, remove the turnip greens and set them aside, reserving the cooking water.
3. Step 3: In the same water used for cooking the turnip greens, cook the spaghetti according to package directions, draining them very al dente.
4. Step 4: Meanwhile, in a large pan (ideal for also holding the pasta), pour in the extra virgin olive oil. Add the peeled and lightly crushed garlic cloves, along with the chili pepper. Sauté over medium heat until the garlic is golden (about 2-3 minutes), being careful not to burn it.
5. Step 5: Add the drained anchovy fillets to the pan. Gently melt them in the hot oil, crushing them with a fork, for about 1-2 minutes.
6. Step 6: Pour the dry white wine into the pan and let the alcohol evaporate completely over high heat, for about 2 minutes.
7. Step 7: Add the pre-cooked turnip greens to the pan with the sautéed ingredients. Sauté for a few minutes to combine the flavors, adding a ladleful of pasta cooking water if necessary to keep the mixture moist.
8. Step 8: Drain the al dente spaghetti and transfer them directly to the pan with the sauce. Sauté vigorously for a couple of minutes, adding another ladleful of pasta cooking water if necessary, until the pasta is well coated with the sauce.
9. Step 9: Serve the dish immediately, garnishing as desired with a drizzle of raw extra virgin olive oil.

💡 Chef's Tips

• Do not discard the cooking water from the turnip greens and pasta: it is rich in starch and flavor, essential for creaming the dish and making it creamy.
• Turnip greens should be cooked al dente and in the same water as the pasta to optimize cooking time and enrich the cooking liquid.
• Adjust the amount of chili pepper according to your personal taste for a more or less spicy kick.