Anchovy Spaghetti

Serves two

• 8 ounces spaghetti, cooked in water with a little salt and oil
• 1 2-ounce can anchovies and its oil
• 2 large cloves garlic, chopped fine
• handful greens

Drain hot water from spaghetti. In the meantime pour anchovy oil into frying pan, add the garlic and stir well until garlic begins to sizzle. Add the anchovies, which have been cut into very small pieces. Stir well and add the greens, which have been broken into bite-size sections. Stir again and cover. Let greens steam for only a few minutes. Combine with the spaghetti, stirring greens throughout the noodles. Serve hot or cold.

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