Fill a large pot halfway with water and bring it to a boil over high heat. Add salt to taste

Trim, peel, and grate <quantity>4</quantity> garlic cloves into a container

Add <quantity>4</quantity> anchovies and <quantity>½<unit>tsp</unit></quantity> of red chili powder

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a pan over medium heat

Add the anchovies and the garlic to the pan. Stir fry for 1m until the anchovies begin to turn into a paste. Remove from the heat and reserve

Pick the leaves of <quantity>1<unit>bunch</unit></quantity> of cavolo nero

Add the leaves to the boiling water. Press down with a skimmer and cook for 2m until they start to soften

Drain the cavolo nero leaves and add them to the anchovies. Place over medium heat

Cook for 5m, stirring occasionally until the cavolo nero leaves become soft

Bring the water to a boil over high heat and add <quantity>500<unit>g</unit></quantity> of gemelli pasta. Cook it for 8-10 until al dente

Transfer the cavolo nero and anchovies mixture to a blender and blend until smooth. The cavolo nero & anchovy sauce is ready

Transfer it to a pan over medium-low heat

Drain the pasta and add it to the sauce. Add <quantity>1<unit>tbsp</unit></quantity> of butter and mix to melt and coat all the pasta

Add the juice of <quantity>1</quantity> lemon and mix to combine. Taste and adjust the seasoning if needed

Scoop the pasta into a bowl

Grate parmesan cheese and add lemon zest to taste

The cavolo nero & anchovy pasta is ready. Enjoy!