150g (5oz) broccoli 50g (2oz) sultanas 300-350g (10-12oz) spaghetti, linguine, or other long pasta 2 garlic cloves 125ml (4 fl oz) extra-virgin olive oil 75g (3oz) white breadcrumbs 25g (1oz) pine nuts 10ml (2 tsp) anchovy paste 45ml (3tbsp) chopped fresh parsley cayenne pepper, to taste
1. Bring about 600ml (1 pint) to water to boil. Break the broccoli into small florets, cutting the stems into pieces about the same size; put in a saucepan. Put the sultanas in a bowl, pour on a little of the boiling water and leave to soak. Pour the rest of the boiling water over the broccoli, bring to the boil and simmer for 30 seconds; drain. 2. Cook the pasta in salted water until 'al dente'. 3. Peel and finely chop the garlic. Heat the oil in a frying pan and add the breadcrumbs. Fry, stirring until they begin to crisp, hen add the garlic and the pine nuts. Continue to fry, stirring, until the pine nuts begin to colour, then add the broccoli. Stir over the heat until the broccoli is thoroughly hot. 4. Drain the pasta, but save 1 tbsp of the cooking water in the cooking pot. Stir the anchovy paste and drained sultanas into this liquid, then tip the pasta back in. Toss with a generous grinding of black pepper and half of the chopped parsley. Transfer to a heated serving bowl. 5. Mix the remaining parsley into the crumb mixture and sprinkle it over the pasta. Sprinkle with cayenne pepper and toss it at the table.