| Yield | |
|---|---|
| Source | Everyday with Rachael Ray, May 2009 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Everyday with Rachael Ray, May 2009 |
| Prep time | 30 minutes |
| 1 | Pound | Spaghetti |
| 1⁄4 | Cup | Olive Oil |
| 6 | Anchovy Fillets | |
| 6 | Clove | Garlic (finely chopped) |
| 1 | Scallion (finely chopped) | |
| 1 | Swiss Chard (stemmed and shredded) | |
| 1⁄2 | Teaspoon | Crushed Red Pepper |
| Pinch | Ground Nutmeg | |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.Bring a large pot of water to a boil, add the pasta and cook until al dente. Drain reserving a ladleful of the cooking water.
2.In a large skillet, heat the olive oil over medium heat. Stir in the anchovies 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 salt and black pepper.
3.Stir the reserved pasta cooking water into the chard mixture. Add the pasta and toss.