Linguine with Colatura di Alici and Erbe di Campo

Wash and clean the greens, leaving them in cold clean water for 10 minutes and then rinse away any remaining grit. Chop the greens into 2-inch wide ribbons and set aside.

In a large pan, sautè the garlic in olive oil until lightly golden, add the greens and season with salt. Cook on a medium heat until the greens are wilted, then remove the pan from the heat.

Place a pot of salted water on the stove and bring to a boil. Add the pasta and cook until al dente.

Once the pasta is cooked, drain it and add it to the pan with the  greens. Toss the pasta and greens over a low flame, add the colatura and toss again to coat the pasta evenly.  Add a couple of ladle of  pasta cooking water, if needed, for both seasoning and to create a creamier sauce. Serve hot with chili flakes!