Sophie Grigson's Orecchiette Alle Cime Di Rapa

Fresh orecchiette:   

1. Put a large, well-salted pot of water on to boil.        
2. Rinse the cime di di rapa thoroughly to get rid of inevitable grit (especially after heavy rainfall). Trim off the tougher thickest stalks and discard. Slash leaves and stems roughly into pieces 3 or 4 cms long. Toss them all into the boiling water, give them a stir, then simmer for around five minutes. Add the orecchiette, stir again, and cook for a final 2-3 minutes until the pasta is al dente.          
3. As soon as the orecchiette are in the pan, put the oil, garlic and chillies and anchovy into a frying pan. Heat up and fry until the garlic is hinting at brown. Do not let the garlic burn.      
4. By now the pasta and greens will be cooked.  Scoop out a cup or ladleful of the pasta water and reserve. Drain swiftly and then tip into the frying pan.      
5. Toss with the oil, chillis, garlic and anchovy and a slurp or two of pasta water until all are mixed and hot. Eat at once.  

Dried Orecchiette:   

1. The method is pretty much the same as above, except form timings. So, once your water is boiling add the orecchiette and the cime di rapa together.       
2. Start heating the oil, chilli and garlic a couple of minutes before orecchiette and greens are ready, and finish as for fresh orecchiette