400 gm dried orecchiettedried orecchiette400 gm broccoli, cut into small florets and stems thinly sliced60 ml (¼ cup) extra-virgin olive oil4 anchovy fillets1 red onion, thinly sliced2 cloves garlic, thinly sliced1 small red chilli, thinly sliced1 lemon, juice and finely grated rind only 35 gm (¼ cup) slivered almonds, toasted
Cook orecchiette in boiling salted water for 5 minutes, add broccoli and cook until pasta is al dente and broccoli is falling apart. Drain and keep warm.
Meanwhile, heat olive oil and anchovies in a large frying pan over medium heat until anchovies dissolve, add onion, garlic, chilli and lemon rind and cook for 5 minutes or until soft. Add to pasta with lemon juice and almonds, toss, season to taste and serve with finely grated