Orecchiette with rapini, anchovy, garlic and fried breadcrumbs

Bring a large pot of water to a boil.

Cut the rapini four times from the top, two to three inches apart, discard the woody stems and rinse in cold water.

Slice the garlic thinly.

Rinse the anchovies and give them a rustic chop.

Salt the water and cook the orecchiette nine minutes.

With one minute left, add all the chopped rapini to the pasta water.

Reserve 250 ml of water, then drain the pasta and rapini together.

Heat 25 g olive oil in the pot over medium and fry the panko about a minute, moving constantly, until vibrant golden; drain on paper towel.

Wipe out the pot, add another 25 g olive oil and the sliced garlic and fry about a minute over medium.

Add chili flake and the chopped anchovies and fry two minutes until the anchovies disintegrate.

Add the reserved pasta water, the drained pasta and rapini, then the butter; agitate over low heat until satiny and opaque.

Kill the heat, stir in the grated parm to melt.

Serve topped with the fried breadcrumbs, more parm and finishing oil.