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1
Wash the greens well, and pat them dry on towels.
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2
Cut off any tough stems, and coarsely chop the leaves into strips.
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3
You should have about 10 cups chopped greens.
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4
Pour the olive oil into the skillet, and set over medium-high heat.
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5
Scatter in the garlic slices, and cook for a minute or two, until theyre sizzling and starting to color.
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6
Dump in all the greens, season with the salt and peperoncino, and toss and turn to coat them in oil.
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7
Cover the skillet, and cook until all the greens are wilted, turning and stirring them once or twice, 3 minutes or longer (depending on which greens youre cooking).
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8
Stir the tomato paste into 1 cup hot water until blended, and pour it into the skillet.
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9
Bring it to a boil, then cover the pan and adjust the heat to maintain a steady bubbling simmer.
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10
Cook for about 15 minutes, until the greens are tender and the sauce has a good consistency for dressing pasta.
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11
Meanwhile, bring a large pot of salted water to a rolling boil (at least 6 quarts water with 1 tablespoon salt).
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12
Drop in the fettuccine, stirring and separating the strands.
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13
Cover the pot, return the water to a boil over high heat, then set the cover ajar and cook the pasta until barely al dente.
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14
Lift the fettuccine from the water with tongs and a spider, let it drain for a moment, and drop it into the simmering sauce of greens.
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15
Toss pasta and sauce together for a minute or two, until the greens are distributed evenly in the fettuccine and the pasta strands are coated with moisture and fully cooked.
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16
If the greens are too dry, thin the sauce with as much as a cup of hot pasta water; if too soupy, thicken the sauce quickly over higher heat.
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17
Turn off the heat, sprinkle a cup of grated cheese over the pasta, and toss well.
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18
Drizzle over it a tablespoon or two of olive oil, toss again, and heap the pasta in warm bowls.
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19
Serve immediately, with more cheese at the table.
