Broccoli and Anchovy Pasta (Pasta con Broccoli e Acciughe)

• 40 g Breadcrumbs
• 5 tbsp Olive oil
• 200 g Spaghetti
• 300 g Broccoli
• 3 cloves Garlic
• ½ tsp Chili flakes
• 8 pieces Anchovy fillets
• 1 medium Lemon

1. Toast the breadcrumbs in a large frying pan over medium heat with 1 tbsp of the olive oil for 3 to 5 minutes, stirring, until golden and nutty. Tip into a bowl and set aside.
2. Bring a large pot of well-salted water to the boil. Add the spaghetti and cook until just shy of al dente, following the packet timing.
3. Add the broccoli to the pasta pot for the final 4 to 5 minutes so it becomes very tender. Scoop out and reserve about 200 ml of the cooking water, then drain.
4. Return the frying pan to medium-low heat and add the remaining 4 tbsp olive oil. Thinly slice the garlic, add it with the chilli flakes, and cook for 30 to 60 seconds until fragrant but not coloured.
5. Add the anchovy fillets and stir until they melt into the oil. Add the broccoli and mash and stir it into the oil with a wooden spoon until it starts to look like a rough sauce.
6. Add the drained spaghetti and a splash of the reserved cooking water, tossing over medium heat until glossy and the broccoli clings to the pasta. Add more cooking water a little at a time until it looks saucy rather than oily.
7. Finely grate in a little lemon zest, then squeeze in lemon juice to taste. Serve topped with the toasted breadcrumbs.

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