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Fusilli With Broccoli, Garlic And Anchovies

fish, pasta, italian

5 cups fusilli or orecchiette pasta; (12 oz)
4 cups broccoli florets
1/3 cup extra-virgin olive oil
4 cloves garlic; minced
1 pkg (2 oz) flat anchovy fillets (about 8); chopped
1/4 teaspoon pepper
3/4 cup fresh bread crumbs
1/2 cup grated Parmesan cheese

Fill large pot (24 cups) with 20 cups water and 2 tablespoons salt; cover and bring to boil. Add pasta; cook for 8 minutes. Add broccoli; cook for 2 minutes or until tender-crisp and pasta is tender but firm. Drain and return to pot. Meanwhile, in skillet, heat oil over medium-low heat; cook garlic, stirring occasionally, far 3 minutes. Stir in anchovies and pepper until anchovies are dissolved. Fill pasta bowls with hot water to warm. Add anchovy mixture, breadcrumbs and half of the cheese to pasta mixture; toss to coat. Empty bowls; spoon in pasta. Sprinkle with remaining cheese.

Contributor: Canadian Living Magazine, February, 2000

Yield: 4 servings.

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