Make a roux with the anchovies, chilli and garlic by putting them in a saucepan with the olive oil from the anchovies and cooking them altogether until they have broken down into a paste. Add the cream and reduce down on a low flame.
Meanwhile, boil the kettle for the pasta and put on. As the kettle is boiling, cut up the broccoli into little florets. Chop the stem into smallish chunks. Steam the broccoli for 10 minutes. Divide in half, keeping back and blanching the best florets. Put the roux and the remaining half of the broccoli into a food processor and blend into a thick sauce.
Drain the pasta and drizzle with some chilli oil (optional depending on how spicy you like your food). Toss with the parmesan and, finally, add the broccoli sauce and the florets and combine together.
Unbelievably delicious - even the kids adore this!
|Penne. Fusilli Or Any Other Short Pasta||500g|
|Garlic Cloves. Finely Chopped||3-4|
|Double Cream||½ Pint|
|Anchovy Fillets In Oil||1 Tin|
|Chilli With Seeds. Finely Chopped||1-2|
|Parmesan Cheese. Freshly Grated||200g|
|Broccoli (large)||1 Head|
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