New York City Chefs Daily Recipe for 7/20/2001 : Recipe for Pasta with Swiss Chard and Anchovies
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Pasta with Swiss Chard and Anchovies recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 7/20/2001 : Recipe for Pasta with Swiss Chard and Anchovies
"Pasta with Swiss Chard & Anchovies"

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2 tablespoons olive oil
6 anchovy fillets, chopped
3 large garlic cloves, chopped
Pinch of hot pepper flakes
12 ounce Swiss chard, cut into coarse pieces, stems included
2 cups hot water
2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 ounce Orecchiette or Penne
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese

In a large frying pan, heat olive oil over low heat.  Add anchovies and garlic to pan;  mash with back of a spoon 1 to 2 minutes, or until anchovies dissolve. Add hot pepper flakes, Swiss chard, and water. Cover, increase heat to medium, and cook 8 to 10 minutes, or until chard is tender.  Stir in butter. Season with salt and pepper. Remove from heat and cover to keep warm.  Cook pasta in a large pot of boiling salted water until tender but still firm, 12 to 15 minutes for Orecchiette, or 10 to 12 minutes for Penne;  drain. Pour pasta and sauce into a warmed large bowl and toss together with 1/4 cup each of the Romano and Parmesan cheese.  Pass remaining cheese on the side.  Serves 6.
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