Orecchiette with turnip greens, crisp pork guanciale, raw clams, fried garlic and Formaggio di Fossa cheese

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.