Bring a large pot of water up to a boil over high heat to cook the pasta. Once boiling, add some salt and the pasta. Cook according to package directions to al dente. Reserve about 1 cup of the pasta-cooking water before thoroughly draining the pasta.
Once the water is almost up to a boil to cook the pasta, start the greens: Place a large skillet over low heat with 4 turns of the pan of EVOO, about 4 tablespoons. Add the garlic, anchovies and the crushed red pepper flakes. Cook, stirring every now and then, until the anchovies have completely melted. If you don't use anchovies, cook until the garlic is golden in color.