Always taste fresh dandelion greens before cooking them, as their bitterness can vary greatly. If they are too bitter for your taste, blanch them in boiling water for 1-3 minutes before adding them to the sauté.

1 pound ribbon pasta, such as bucatini
or perciatelli
3 large garlic cloves, peeled
1 tsp anchovy paste
Pinch red pepper flakes
cup olive oil
4 cups packed, roughly chopped
dandelion greens
¼ cup finely grated Parmigiano-Reggiano
Salt and freshly ground pepper to taste

1. Put a large pot of salted water on to boil. When the water is boiling, add the pasta.

2. Slice the garlic and mash it into a paste using the side of a knife blade. In a small bowl, mix the garlic with the anchovy paste and the red pepper flakes.

3. In a 12-inch sauté pan or skillet, heat the olive oil over medium-high heat. Cook the garlic, anchovy paste and red pepper flakes, stirring constantly, until just fragrant, about 30 seconds. Add the dandelion greens and sauté until wilted and tender, about 5 minutes. Turn off the heat and season with salt and pepper.

4. When the pasta is al dente, drain it, then mix it with the greens. Sprinkle Parmigiano-Reggiano onto the pasta and toss again. Serves 4.