Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!colt.net!diablo.theplanet.net!newspeer.ebone.net!amsnews01.chello.com!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Whole Wheat Spaghetti With Chard Followup-To: rec.food.cooking Date: 22 Mar 2000 13:04:13 GMT Organization: attcanada.net Lines: 38 Approved: phill@rt66.com Message-ID: <025f01bf9274$5aa83d20$2aa8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:40663 Whole Wheat Spaghetti With Chard 2 bunches (12 ounces each) green chard 1/3 cup + 2 tablespoons olive oil 4 garlic cloves, minced 3 to 4 anchovy fillets, minced 1/4 teaspoon hot red pepper flakes Salt to taste 1 pound whole-wheat spaghetti Separate the chard leaves from the ribs and wash them separately in a sink filled with cold water. Lift out of the water and drain well. Put the leaves in a large pot with just the water clinging to them. Cover and cook over moderate heat, stirring occasionally, until the leaves are wilted and tender, about 5 minutes. Drain and cool, then squeeze gently to remove excess moisture but do not squeeze dry. Chop the leaves medium-fine. Cut the chard ribs into 1/2-inch squares; set aside. Heat 1/3 cup olive oil in a large skillet. Add the garlic and saute over moderate heat for 1 minute to release its fragrance. Add the anchovies and pepper flakes and saute, stirring, until well-blended. Add the chopped chard, season well with salt and stir to coat with seasonings. Keep warm. Bring a large pot of salted water to a boil over high heat. Add the chard ribs and spaghetti. Cook until the spaghetti is al dente. Remove about 1/2 cup of the cooking water, then drain the pasta and chard ribs and return them to the pot. Add the remaining 2 tablespoons oil and toss to coat. Add the chard and toss again, adding a little hot water if needed to moisten the pasta. Serve immediately on warm plates. Makes 4 to 6 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.