from The Willey Test Kitchen
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
3 anchovy fillets, chopped
the outer leaves of 1 head Escarole, washed and coarsely chopped
1 pinch black pepper
up to 1 tsp red pepper flakes, to taste
1 Tbls. chopped Parsley
12 oz. medium shells
Parmesan cheese shavings
Bring a large pot of salted water to boil. Heat oil in a sauté pan, add garlic and let turn golden brown. Add anchovy, black pepper, red pepper flakes, and escarole. Stir and cook over medium heat until greens are wilted. Cook pasta about two to three minutes less than package directions for al dente, drain and add to wilted escarole. Add parsley, cover and cook, stirring occationally, until shells have absorbed all the liquid rendered from the cooking greens, 3 to 5 minutes. Serve, with Parmesan shavings. Serves 4.