Prepare broccoli by breaking into small, thumbnail-size florets. Place in a bowl and set aside, reserving all the stalks.
Chop the stalks and simmer with 4-6 cloves garlic until stalks are just tender. Drain.
Liquidise the hot stalks and garlic then add the anchovies and oil from the tin and blend into a smooth paste.
Bring a large pan of water to the boil and cook the pasta. Add florets 3 minutes before the pasta is cooked, depending on the instructions on the packet.
Dress the hot pasta and florets with the sauce. Add grated Parmesan to taste and serve hot.
Fusilli or rotini are both good for holding the sauce.
Can also be served cold for a picnic or summer buffet. If intending to serve cold, cook florets separate from the pasta and blanch in cold water to preserve colour and combine when all ingredients are cold.
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