Clean the turnip greens: discard the external larger leaves and the stalks. With the help of a sharp knife, remove the soft leaves and the florets;
Properly rinse them under running water, dry them, and put them aside;
Fill a large stockpot with plenty of salted water and bring to a boil;
When the water boils, add the turnip greens and cook for 5 minutes;
Toast the breadcrumbs until golden over medium heat in a pan with 1 tablespoon of olive oil;
Rinse the anchovies under running water to wash off the salt and oil;
In another pan heat the remaining oil, add the red pepper flakes, the unpeeled garlic clove, and the anchovy fillets. Sauté over medium-low heat; otherwise; the high temperature will make the oil and the anchovies bitter. Simmer it very very slowly;
Stir with a wooden spoon until the anchovy fillets have melted; Cook for a few minutes, remove from the heat, and discard the garlic. If you are vegan, you can add black olive paste as a substitute for the anchovy;
After the turnip greens have cooked for 5 minutes, add the orecchiette and follow the cooking time on the package; stir gently.
When done, drain orecchiette with the turnip greens; remember to save a scoop of cooking water: you may need it in case the sauce gets too thick. Pour them into the pan with the anchovy sauce;
Sauté gently and season with salt;
Taste it and see if it needs some more oil;
Remove it from the heat, place the orecchiette in bowls, and top with a drizzle of olive oil and the toasted breadcrumbs. This is a special dish that you must share with your family;
If you have any leftover, orecchiette with turnip greens lasts in the fridge for up to a day.