Purple sprouting broccoli & anchovy pasta

ingredients

serves 4

• 4 tbsp olive oil

• 3 garlic cloves, finely sliced

• 1 red chilli, finely sliced

• ½ tbsp fennel seeds

• 8 anchovies, roughly chopped

• 50g pine nuts

• Big squeeze of lemon

• 50g butter

• 300g purple sprouting broccoli, roughly chopped

instructions

Place a pan of salted water on the boil. Warm the oil over a medium-low heat and fry the garlic and chilli until the garlic begins to colour on the edges, then add the fennel seeds, anchovies and pine nuts and cook for a few minutes more until the anchovies have melted in. Add a squeeze of lemon and some butter and keep warm.

Cook the broccoli for 2-3 minutes until tender, then scoop into the anchovy butter pan and give it a good stir so all the flavours mingle together. Keep warm over a very low flame and immediately add the pasta to the boiling water.

Once the pasta is al dente, increase the heat under the broccoli pan and scoop in the pasta, adding some pasta water as you go and allowing it to bubble away a bit so the pasta absorbs some of the sauce. Serve with Parmesan or fried breadcrumbs.