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1
Preheat your oven to 400 F. When the oven is hot, roast 3 cloves of garlic by placing the unpeeled cloves in a small pan and drizzling them with a bit of olive oil.
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2
Bake for about 20 minutes.
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3
When the garlic is finished roasting, squeeze them out of their skins and into a small bowl along with the drained anchovy fillets and 1 teaspoon of the anchovy oil.
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4
Mash the garlic and anchovies together to form a paste.
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5
Set aside.
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6
Cook the bucatini according to the package directions, and drain when finished.
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7
Reserve about 1/2 cup of the pasta water.
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8
During the second half of cooking the pasta, wash and trim the ends from the dandelion greens.
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9
Blanch them in a pot of boiling water for just about 3-4 minutes, until the dandelions turn bright green.
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10
Then immediately remove them from the water using a slotted spoon or kitchen spider and rinse them under cold running water for a minute.
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11
Drain them in a colander and squeeze out any remaining moisture.
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12
Add 2 tablespoons of olive oil to a large saute pan over medium heat.
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13
When the oil is hot, add the dandelion greens and cook for about a minute.
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14
Add the 1 clove of minced garlic, salt, pepper, and red pepper flakes, and mix well.
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15
Add the anchovy paste to the mixture, along with the cooked pasta and a bit of the pasta water (add 1/4 cup at a time).
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16
Mix so everything is well coated and the water has evaporated.
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17
Add about 3 tablespoons grated Parmesan cheese to the mixture and stir it again.
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18
Add the mixture to a large serving bowl and serve warm.
