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Bring a large pot of water to a boil for the pasta.
In a large, deep skillet, bring about 1 1/2 to 2 inches water to a boil. Salt water and par-boil the rabe to cook out the bitterness, about 5 minutes. Drain and return pan to heat. Heat about 3 tablespoons oil, 3 turns of the pan, over medium heat. Add onions, chili and half the garlic, and saut to tender. Add rabe and season with salt and pepper. Add 1/2 cup chicken stock and reduce heat to low simmer.
Add parsley, remaining garlic, pine nuts, anchovies, lemon zest and juice, black pepper, paprika and about 1/4 cup EVOO to a food processor. Pulse into a pesto sauce and adjust salt to taste. Transfer sauce to large shallow bowl.
Cook pasta to al dente. Add about a cup of hot starchy cooking water to the pesto and stir. Drain linguine and add to sauce along with the rabe. Toss the pasta and sauce vigorously for 1-2 minutes to evenly coat pasta and to distribute the rabe.