1.) In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
2.) Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
3.) Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 128 (29%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 47.7mg||15 %|
|Sodium 483.5mg||17 %|
|Potassium 794.2mg||21 %|
|Total Carbohydrate 62.8g||18 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 55g|
|Protein 21.6g||31 %|
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Calories per serving: 448
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