1

Heat a large skillet over medium-low heat. Once warmed, toss in the anchovies, garlic, chili flakes and extra virgin olive oil and sauté until the anchovies completely disintegrate and the garlic is fragrant. Stir often to avoid the garlic burning, about three to four minutes. Then turn off the heat and set aside.

2

Bring a large pot of salted water to a boil and cook the pasta to al dente, about 1 to 2 minutes less the package directions. Be sure to reserve about ¾ cup of pasta water and set aside.

3

In a small skillet, toast the walnuts until fragrant over medium-low heat, about five minutes, tossing often. Let cool and then roughly chop and set aside.

4

Return the skillet with the garlic and anchovies to medium-low heat and add the lemon juice and butter. Once melted, toss in the pasta and pour in the pasta water, starting with ⅓ cup and keep stirring until the water is incorporated and the pasta is glossy looking. You may not need the full ¾ cup.

5

Remove the skillet from the heat and add the dandelion and stir through to lightly wilt the greens. Season with salt and pepper.