8 oz. pasta
3 tbsp. olive oil
1 escarol bunch chopped
4 clove garlic, minced
1/2 c. water
1 tin "2 oz." anchovies, drained and minced
1/8 tsp. crushed red pepper
1/4 tsp. ground black pepper

Cook pasta according to direction on box. Drain well, place in large bowl. In large skillet, saute escarole and garlic 3 minutes in oil. Add remaining ingredients and bring to boil. Reduce heat, cover and cook 10 minutes. Put over pasta to coat well, sprinkle Parmesan cheese on top.