- 1 onion, finely diced
- 1 organic garlic clove, finely chopped
- 4 anchovy fillets, finely chopped
- 2 tsp capers, rinsed and chopped
- 1 tsp rosemary leaves
- 1 tsp chopped flat leaf parsley
- 4 tsp extra virgin olive oil
- 285g/10oz purple sprouting broccoli
- 450g/1lb fresh fettuccine
- ½ lemon, juice only
- salt and freshly ground black pepper
- parmesan shavings, to serve
- To make the hot dressing, heat the olive oil in a frying pan and when hot add the onions, garlic, anchovies, capers, rosemary and parsley. Fry gently until the onions have softened, without colouring them. Keep warm until ready to serve.
- Meanwhile, cook the broccoli in plenty of boiling water with a little salt for two minutes, then add the fettuccine and stir and cook for another three minutes. Drain when the pasta is cooked (the broccoli will have broken up slightly).
- To serve, place the pasta and broccoli in a bowl and combine with the hot dressing. Add lemon juice and season to taste with salt and pepper. Serve with shavings of parmesan.