Vickys Fusilli & Veg with Anchovy Glaze, Gluten, Dairy, Egg & Soy-Free

• 400 grams gf fusilli pasta
• 50 grams anchovy fillets in oil, drained and roughly chopped - reserve oil
• 1 1/2 tbsp oil from anchovy jar
• 2 clove garlic, finely chopped
• 1/2 tsp chilli flakes or to taste
• 250 grams small broccoli florets
• 100 grams sweetcorn
• 1 salt & pepper to taste

1. Start cooking the pasta in boiling, salted water according to the pack instructions
2. Add the broccoli and sweetcorn to the pasta pan when the pasta is almost ready and cook them through
3. Meanwhile, heat the anchovy oil in a frying pan then add in the anchovies and garlic
4. Cook until the anchovies have melted down and formed a paste with the oil, it'll just take seconds
5. Stir in the chilli flakes and take the pan off the heat
6. Drain the pasta but reserve the pan water
7. Pour the pasta and veg into the frying pan and coat with the anchovy paste
8. Add some of the pasta water to thin the anchovy coating
9. Season to taste and serve immediately

fusilli pasta, anchovy, anchovy, clove garlic, chilli flakes, broccoli florets, sweetcorn, salt

Taken from cookpad.com/us/recipes/353185-vickys-fusilli-veg-with-anchovy-glaze-gluten-dairy-egg-soy-free (may not work)