Giuliano Bugialli's Spaghetti con Broccoli (Spaghetti with broccoli)

• Coarse-grained salt
• 1 bunch fresh broccoli
• 1 pound spaghetti or linguine
• 5 whole anchovies in salt, or 10 fillets in oil, drained
• 3/4 cup extravirgin olive oil
• Pinch of red pepper flakes
• Freshly ground black pepper to taste

1. Remove and discard large tough stems from broccoli and cut the remainder into thick julienne strips, about 1 1/2 inches long and 1/4 to 1/2 inch thick.
2. Soak the pieces in a bowl of cold water for about 30 minutes.
3. Bring 4 quarts water to the boil.
4. Add salt to taste.
5. Add broccoli pieces to boiling water and cook for about 5 minutes.
6. Drain broccoli, saving the cooking water.
7. Place broccoli in a large warmed serving dish and set aside, covered, in a warm place.
8. Bring the broccoli water back to a boil, add pasta and stir with a long- handled wooden fork or spoon to separate pasta and bring water rapidly back to the boil.
9. Cover and cook pasta until done.
10. While pasta is cooking, prepare the sauce.
11. If using salted anchovies, fillet them and wash well, draining on paper towels.
12. Heat olive oil in a heavy enamel or aluminum saucepan over low heat.
13. When the oil is hot, remove the pan from the heat and quickly add the filleted anchovies and the red pepper flakes.
14. Use a fork to mash them into the oil until amalgamated.
15. Drain pasta and place in serving dish on top of the broccoli.
16. Pour the anchovy sauce over the pasta.
17. Sprinkle with freshly ground black pepper and toss gently but very well.
18. Serve immediately.

salt, fresh broccoli, linguine, anchovies, extravirgin olive oil, red pepper, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3387 (may not work)