Bring a large pot of water to a boil for the pasta.
In a large, deep skillet, bring about 2 inches water to a boil; salt the water and parboil the rabes, 3 to 5 minutes. Drain the rabes; return the pan to the stove. Heat 3-4 tbsp. EVOO, 3 turns of the pan, over medium heat. Add the onion, chile pepper and half of the garlic; saute until tender. Add the rabes and season with salt and black pepper. Add the chicken stock and reduce heat to simmer.
In a food processor, combine the parsley, remaining garlic, pine nuts, anchovies, lemon zest and juice, black pepper, paprika and 1/4 cup EVOO. Pulse to form a pesto sauce. Season pesto to taste and transfer to a serving bowl.
Salt the boiling water and cook the pasta until al dente. Add a cup of hot cooking water to the pesto and stir. Drain the linguine; add to the pesto along with the rabes. Toss vigorously to coat the pasta with sauce and evenly distribute the rabes.