Rabe With Pasta - rabe

Method

• Trim off the larger, tough stems of the rabe, leaving only the tender, slender stems, leaves and bulbous offshoots.
• If desired, you may trim the outer tougher stems by scraping the sides or, preferably, pulling away the outer coating of the stems.
• Rinse the reserved edible portions, leaving the water that clings to the pieces.
• In a saucepan heat the oil and add the garlic, pepper flakes and anchovy.
• Add the rabe with the water that clings to the pieces.
• It is not necessary to add more liquid, but watch the vegetable carefully as it cooks so that it does not stick and burn.
• Cover closely and cook over moderate heat.
• Turn the broccoli pieces over and over so that they cook evenly.
• Cook 4 to 5 minutes, or until the pieces are tender.
• Do not overcook, or they will become mushy.
• Meanwhile, bring the water to the boil with salt to taste.
• Add the pasta and cook, stirring often, until tender, 10 minutes or longer.
• Drain.
• Empty the pasta onto the rabe and stir in the butter.
• Toss gently to blend.