Whole Wheat Spaghetti With Anchovies And Kale
- Salt and black pepper
- 1 pound whole wheat spaghetti
- About 1/4 cup EVOO (extra-virgin olive oil)
- 6 - 8 flat anchovy fillets
- 1 fresh chile pepper, such as red cherry or fresno, seeded and sliced or finely chopped
- 5 - 6 cloves garlic, finely chopped
- 1 bunch cavolo nero (also called black, tuscan, dinosaur or lacinato kale), stemmed and shredded
- A few grates nutmeg
- 2 large egg yolks
- Grated pecorino-romano cheese
- 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the pasta cooking water.
- 2. While the pasta is working, heat the oil, in a large skillet over medium heat. Add the anchovies, cover the pan with a splatter screen or loose foil and let the anchovies melt into the oil.
- 3. Add the chile pepper and garlic and stir for 2 minutes.
- 4. Add the kale and let it wilt; season with a little nutmeg.
- 5. In a measuring cup, beat the egg yolks with some of the reserved pasta cooking water.
- 6. Toss the drained spaghetti with the kale, a few handfuls of pecorino-romano, lots of black pepper and the tempered egg yolks; add more pasta cooking water as necessary to evenly coat.
- 7. Serve the pasta in shallow bowls.
salt, whole wheat spaghetti, evoo, anchovy, chile pepper, garlic, black, grates nutmeg, egg yolks, pecorinoromano cheese
Taken from www.epicurious.com/recipes/member/views/whole-wheat-spaghetti-with-anchovies-and-kale-51962021 (may not work)