Spicy Kale and Anchovy Pasta
75g/3oz/1½ cups fresh breadcrumbs
450g/1lb orecchiette or fusilli
175g/6oz kale or spring greens (collards), shredded
2 tbsp olive oil
1 red chilli, seeded and chopped
1 x 125g/4oz can boneless, skinless sardine fillets, drained
1 Preheat the grill (broiler) to medium and toast the breadcrumbs.
2 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Add the kale or spring greens for the last 4 minutes of the cooking time.
3 Heat 1 tbsp oil in a frying pan and fry the chilli for 1 minute. Add the anchovies and heat through for 2–3 minutes.
4 Drain the pasta and kale, then tip back into the pan. Add the breadcrumbs and the anchovy mixture and toss together. Serve immediately in shallow bowls.