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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

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  • In a large skillet, heat the EVOO, 4 turns of the pan, over medium heat. Stir in the anchovies, if using, until melted. Add the garlic and cook, stirring, until lightly golden, about 3 minutes. Add the scallions and cook, stirring, for 1 minute. Stir in the Swiss chard and crushed red pepper, cover and cook until wilted, 3 minutes. Add the nutmeg and season with black pepper.

  • Stir the reserved pasta cooking water into the chard mixture. Add the pasta and toss.

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