Pasta with broccoli and fresh anchovies

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Broccoli250 g
• Anchovies120 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Chili pepper0.5
• Breadcrumbs8 g
• Saltto taste

Contains: gluten, fish,

In season: October – March

Method

1. Put a pan of water on for the pasta. Meanwhile wash the broccoli and divide it into small florets; clean the anchovies by removing the heads, guts and backbone, then rinse and pat dry.
2. Toast the breadcrumbs in a dry frying pan over a medium heat for 2–3 minutes, stirring, until golden; set aside.
3. When the water boils, salt it, add the broccoli florets and after 5 minutes add the pasta; cook them together for the time on the packet, until the pasta is al dente.
4. Meanwhile, in the same frying pan, warm the oil over a low heat with the crushed garlic and the chilli for 1–2 minutes, until the garlic is just golden; add the anchovies and cook for 3 minutes over a medium heat, breaking them up with a wooden spoon, until they melt into a cream.
5. Drain the pasta and broccoli, keeping a ladleful of cooking water, and toss them in the pan with the anchovies for 1 minute over a high heat, until the broccoli breaks down a little and binds the sauce; taste and adjust the salt.
6. Serve with the toasted breadcrumbs on top.