Orecchiette With Broccoli, Anchovies And Chili Crumbs

• 13 oz orecchiette pasta
• 1 1/3 lbs broccoli, cut into florets
• 2 tsp olive oil
• 1/4 cup stale sourdough breadcrumbs
• 1 None fresh long red chili pepper, finely chopped
• 8 None anchovy fillets, drained and finely chopped
• 2 cloves garlic, thinly sliced
• 2 tbsp lemon juice

1. Cook pasta in large saucepan of boiling water according to package directions. Drain, reserving 1/4 cup cooking liquid.
2. Boil, steam or microwave broccoli until tender; drain.
3. Meanwhile, for the chili crumbs, stir breadcrumbs in small skillet on medium heat until lightly browned. Stir in chili pepper.
4. Heat oil in large skillet on medium heat. Cook anchovies and garlic until anchovies begin to break up and garlic is fragrant. Add lemon juice, pasta, broccoli and reserved cooking liquid; cook, stirring, until heated through. Serve topped with chili crumbs.

pasta, broccoli, olive oil, breadcrumbs, long red chili pepper, anchovy, garlic, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37227 (may not work)