big shells with escarole, 'chovies & mozz

from cook this book by molly baz

i saw this recipe on instagram, and checked out the book from the library just to get it. i will easily fall for anything with the word anchovy in the title. this dish consists of a cream sauce flavored with anchovy, garlic and parmesan, mixed with wilted escarole and melted fresh mozzarella, all mingling among oversized pasta shells with toasty bread crumbs to finish. it was excellent. this was my first time using escarole, which wilted down into a tiny quantity, similar to kale or spinach. i didn’t cook anything else from the book, because overall it was too meat-forward for me, but was glad to try this winner.