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Maccheroni with White Beans, Mustard Greens and Anchovies

2 Tablespoons extra-virgin olive oil
2 Tablespoons unsalted butter
2 garlic cloves, gently smashed and peeled
3 anchovy fillets
2 small dried arbol chilies or 1/2 to 1 teaspoon dried hot pepper flakes
1 pound mustard greens, trimmed, washed and coarsely chopped
1-1/2 cups water
fine sea salt
1 cup cooked or canned cannellini beans (white kidney beans); rinsed
12 ounces maccheroni (macaroni, or elbow noodles) or pennette, ziti or orecchiette
3/4 cup freshly grated Parmigiano-Reggiano cheese
Coarsely ground black pepper

Bring a large pot of salted water to a boil.
Heat the oil and 1 Tablespoon of butter in a large deep skillet set over medium heat until the butter is melted.
Add garlic, and cook until lightly browned, about 2 minutes.
Add anchovies and chilies (or pepper flakes).
Remove pan from heat and stir with a wooden spoon to dissolve the anchovies.
Return pan to heat.
Add 1/3 of greens, the water and 1 teaspoon salt, and increase heat to high.
As soon as the greens wilt and you have room in the pan, add the remaining greens.
Add in two batches, if necessary.
When all greens have been added to pan and are wilted, add the beans.
Cook until greens are tender and liquid has reduced by half, about 12 minutes.
While greens are cooking, cook pasta in the boiling water until al dente (cooked through
but still firm when you bite).
Drain pasta, place in a large bowl.
Toss immediately with remaining Tablespoon butter, greens mixture and cheese.
Season generously with pepper and more salt, if desired.
Serve at once.

Yield: 4 servings.