Spaghetti with Chard, Chili and Anchovy

This fabulous pasta will feed two, but can be easily increased.

10 oz. rainbow (or other) chard
3 tbs. extra-virgin olive oil, plus more to serve
8 anchovy fillets
3 fat garlic cloves, crushed
1/4 tsp. chili flakes
6 1/2 oz. spaghetti
2-3 tsp. Parmesan or Pecorino Romano cheese, plus more to serve

Put a large pot of water on to boil. Strip the chard leaves from the stalks. Roll up and slice finely. Cut the stalks into 1″ pieces.

Heat the oil in a large pan and add the anchovies. Cook gently until they seem to melt into the oil. Stir in the garlic and chili flakes for 1 minute, then tip in the chard stalks. Stir for a few minutes, then pour in the boiling water, cover and leave to simmer until softened, about 10 minutes.

When the water has boiled, salt it well and cook the spaghetti according to the package directions.

Add the shredded leaves to the pan with the stalks and cook for 2-4 minutes or until wilted.

When the pasta is cooked, use tongs or a pasta fork to transfer the spaghetti to the other pan and toss well. Add more of the pasta cooking liquid if needed to make a sauce. Stir in the cheese and serve with more cheese sprinkled on top and a good drizzle of olive oil.