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
Cook first six ingredients in the olive oil, until the onions have softened without colouring.
Meanwhile, boil the broccoli in plenty of boiling salted water for 2 minutes, add the fettuccine and stir for 3 minutes - remove and drain when the pasta is cooked (the broccoli will have broken up slightly).
Place the pasta and broccoli in a bowl and combine with the hot dressing; add lemon juice and season to taste. Serve with shavings of parmesan.
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