Pasta With Broccoli and Broth

• 1 two-ounce can anchovy fillets
• 2 teaspoons extra-virgin olive oil
• 3 large garlic cloves, minced
• 1/2 teaspoon chili pepper flakes
• 1 3/4 cups defatted chicken broth
• 1 cup mushrooms, washed and sliced
• 3 scallions, minced
• 1/2 pound dried linguini
• 1 large bunch broccoli, cut into florets
• 13 cup pine nuts, toasted until golden

1. Bring a large pot of water to a boil.
2. Meanwhile, in a heavy, deep saute pan, combine anchovies, olive oil, garlic and pepper flakes over moderate heat.
3. Cook about 5 minutes, until the garlic is golden, stirring to prevent burning.
4. Stir in broth, mushrooms and scallions and bring to boil and simmer uncovered for 8 to 10 minutes to reduce by one-third.
5. Meanwhile, cook the pasta.
6. While it is cooking, steam broccoli in water or microwave oven until tender, drain and reserve.
7. Drain the pasta.
8. Add pasta to the reduced stock and toss well.
9. Add broccoli and toss.
10. Divide the pasta between two bowls, sprinkle with pine nuts and serve.

anchovy fillets, extravirgin olive oil, garlic, chili pepper, chicken broth, mushrooms, scallions, linguini, broccoli, pine nuts

Taken from cooking.nytimes.com/recipes/4025 (may not work)