Whole Wheat Spaghetti With Anchovies and Kale |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe is from Rachael Ray. Ingredients:
salt and black pepper |
1 lb whole wheat spaghetti |
1/4 cup extra-virgin olive oil |
6 -8 flat anchovy fillets |
1 fresh chili pepper, seeded and sliced |
5 -6 garlic cloves, finely chopped |
1 bunch kale, stemmed and shredded |
1 few grates nutmeg |
2 large egg yolks |
grated pecorino romano cheese |
Directions:
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 EVOO, 4 turns of the pan, 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. Add the chile pepper and garlic and stir for 2 minutes. Add the kale and let it wilt; season with a little nutmeg.
3. In a measuring cup, beat the egg yolks with some of the reserved pasta cooking water. 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. Serve the pasta in shallow bowls.
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