Pappardelle with Broccoli and Anchovy

Serves: 4

• 400 Gram Pappardelle
• 1 Slug Oil Olive
• 8 Anchovy Fillets
• 2 Handful Breadcrumbs
• 1 Clove Garlic Thinly Sliced
• 0.25 Teaspoon Chilli Flakes
• 200 Gram Broccoli long stem flowerets, Halved lengthways and blanched

Method

• Cook the pasta in a large pan of salted boiling water.
• Drain, reserving some of the cooking water, then set aside.
• Meanwhile, heat a drizzle of olive oil in a pan over a low heat and add half the anchovies, breaking them up with a spoon until they have melted. Add the breadcrumbs and stir until thoroughly coated in oil and crisp. Remove from the heat and set aside.
• Gently sauté the garlic in a large frying pan with a good drizzle of oil. When soft but not coloured, add the chilli flakes and remaining anchovies, squashing them again with a spoon until they have broken down.
• Finely chop half the broccoli then add it to the anchovy mixture with the remaining broccoli and a little reserved cooking water to make a thin sauce.
• Season with pepper and stir well, breaking up the broccoli a bit as you go. Add the pasta and a good drizzle of oil to the pan.
• Divide between warm plates and sprinkle with the anchovy breadcrumbs to serve.