Preparation

• Having cleaned and washed the turnip greens, blanch them in boiling water and drain. 
• Fry 2 thinly sliced cloves of garlic in plenty of oil and drain.
• Scald the clams in boiling water for 10 seconds and open them with the aid of a small knife. 
• Crisp the slices of guanciale under a Salamander or oven grill.
• While the pasta is cooking, place the remaining cloves of garlic, the chilli pepper, oil and the blanched turnip greens in a large frying pan.
• Moistening the mixture with a little water, toss the cooked pasta in this sauce and add the clams.
• Divide up the pasta into 4 deep pasta dishes, garnishing each with the crisp guanciale, the Formaggio di Fossa cheese and the toasted slices of garlic.