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Pasta shells with broccoli and anchovy sauce

Serves 4


  • 11b/450g broccoli
  • 3 tablespoons olive oil
  • 1¾oz/47g can of anchovy fillets
  • 120z/350g pasta shells
  • Salt and pepper
  • 1oz/50g Parmesan or mature cheddar cheese, freshly grated

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Put the oil in a large pan over a medium heat, and cook the anchovies, mashing to a paste.
Fill the stockpot of the saucepan with cold water and bring to the boil.
Add a pinch of salt to the water, put the pasta into the colander and place in the saucepan.
Cut the broccoli into florets and steam for 3 minutes.
Add broccoli and butter to the anchovies, and continue to cook over a low heat.
When the pasta is cooked, drain in a colander, put the pasta into the pan with the anchovy and broccoli sauce, and add black pepper and cheese.
Toss together and serve.

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