Discard the tough parts and any yellow leaves on the turnip tops.
Be careful to cook the anchovy oil over very gentle heat—the anchovies should only break apart and the garlic should not burn.
The pasta should not be overcooked! Whether you use homemade or store-bought orecchiette, don’t forget to taste the pasta while cooking it and drain it when it is al dente.
The pasta and sauce must bind together; do not forget to transfer the pasta directly into the pan of anchovy oil and let it gently infuse for a few minutes.
Do not serve overcooked pasta; eat it while it’s hot, immediately after serving it.