Ingredients

• 100g/3½oz spaghetti
• 75g/2½oz kale (or spring greens or dark green cabbage)
• roughly chopped
• 25g/1oz tinned anchovies in oil
• chopped
• oil reserved
• 1 garlic clove
• chopped
• grated or crushed
• pinch chilli flakes
• salt and freshly ground black pepper

Directions

• Boil a kettle of water
• pour 1 litre/1¾ pints of the water into a large pan and cook the spaghetti according to packet instructions (100g/3½oz takes about 9-10 minutes).
• Add the kale or greens to the pasta pan for the last 2 minutes of cooking. Drain the cooked pasta and kale
• taking care to keep the kale close to the top of the pot.
• Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt. Add the garlic and chilli flakes and fry for 1 minute.
• Spoon the cooked kale into the frying pan and stir it round to coat it in the spicy anchovy.
• Tip the kale back into the pasta and stir through. Season with pepper
• and a little salt.