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| 1 Teelöffel | salt |
| 1 | 500 gram pac dried orecchiette |
| 500 Gramm | Broccoli; cut into small |
| | Florets (1lb) |
| 4 Esslöffel | Olive oil; (4 to 6) |
| 1 | cloves garlic peeled, chopped |
| 2 | Red chillies; deseeded and |
| | Roughly chopped |
| 100 Milliliter | White wine; (31/2fl oz) |
| 2 | 50 g; (2oz) canned |
| | Anchovies in olive |
| | oil drained |
| | salt |
| | black pepper freshly ground |
| | Parmesan shavings to garnish; (optional) |
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Place a saucepan of hot water over a moderate heat, add the salt and bring the water to the boil.
Add the orecchiette and broccoli and cook as per pack instructions.
Place the olive oil in a large saucepan or frying pan and over a moderate heat saute the garlic and chillies, then add the wine and reduce by half. Finally add the anchovies and cook for a further minute.
Drain the pasta, reserving 2-3 tablespoons of the liquid, then add to the garlic, anchovies and chilli sauce. Mix to combine, seasoning as necessary. Serve immediately, garnished with parmesan shavings.
broccoli, traditional of the Apulian region.
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