Orecchiette with Kale and Breadcrumbs

Ingredients

• 4 fillet anchovy packed in oil, drained
• 6 servings pepper black freshly ground
• 1 cup coarse salt fresh
• 3  garlic clove divided chopped
• 1 pound kale trimmed ( 2 large bunches)
• 6 servings kosher salt 
• 5 tablespoons olive oil divided plus more for drizzling
• 1 pound orecchiette ear-shaped (little pasta)
• 0.3 teaspoons pepper red crushed
• 2 tablespoons butter unsalted ()

Equipment

• bowl
• frying pan
• paper towels
• pot
• tongs

Directions

1. Working in batches, cook kale in a large potof boiling salted water until just tender, about4 minutes. Using tongs, transfer to a rimmedbaking sheet; let cool. Set aside pot withwater. Squeeze out excess liquid from kale;chop leaves and finely chop stems; set aside.
2. Heat 3 tablespoons oil in a small skillet overmedium heat.
3. Add breadcrumbs and cook,stirring often, until beginning to brown,about 4 minutes.
4. Add one-third of choppedgarlic and cook, stirring often, untilbreadcrumbs are golden, about 3 minutes.Season with salt and pepper and transfer toa paper towel-lined plate; let cool.
5. Heat butter and remaining 2 tablespoons oil in alarge heavy pot over medium-low heat.
6. Addanchovies, red pepper flakes, and remainingtwo-thirds of chopped garlic; cook, mashinganchovies with a spoon, until a paste forms,about 2 minutes.
7. Add reserved kale and1/2 cup water. Cook, stirring often, untilkale is warmed through, about 4 minutes.Season with salt and pepper.
8. Meanwhile, bring reserved kale cookingliquid to a boil; add pasta and cook, stirringoccasionally, until al dente.
9. Drain, reserving1 cup pasta cooking liquid.
10. Add pasta and 1/2 cup pasta cooking liquidto kale mixture and stir to coat. Increaseheat to medium and continue stirring,adding more cooking liquid as needed, untilsauce coats pasta.
11. Mix in Parmesan and1/2 cup breadcrumbs; toss to combine. Dividepasta among bowls, drizzle with oil, and topwith remaining breadcrumbs.