Broccoli And Anchovy Fettuccine

• 1 tbsp extra virgin olive oil
• 12 None anchovy fillets, drained
• 3 cloves garlic, thinly sliced
• 1 lb ripe tomatoes, chopped
• 1/2 cup light cream
• 1/2 cup chicken stock
• 1 lb frozen fava beans
• 1 lb fresh fettuccine
• 12 oz broccoli, cut into small florets

1. Heat oil in a large skillet on medium heat. Add anchovies and garlic and cook, stirring, for 2 mins.
2. Increase heat to high. Add tomatoes and cook, stirring, for 3 mins, or until soft. Add cream and stock; bring to a boil. Cook, stirring occasionally, for 5 mins, or until sauce has reduced by half.
3. Meanwhile, cook fava beans in a large saucepan of salted boiling water for 2 mins. Add pasta; return to a boil and cook for 1 min. Add broccoli; return to a boil and cook for 1 min, or until pasta is al dente and broccoli is just tender.
4. Drain and return to pan. Add sauce. Season to taste and toss well. Serve immediately.

extra virgin olive oil, anchovy, garlic, tomatoes, light cream, chicken stock, beans, fresh fettuccine, broccoli

Taken from recipes-plus.com/api/v2.0/recipes/34782 (may not work)