Ingredients

• 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

Directions

• 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.