- 400g spaghetti
- 500g broccoli or cauliflower
- 40g walnuts
- 3 anchovies fillets
- 20g breadcrumbs
- 2 garlic segments
- 35g olive oil
- enough black pepper
- enough salt
First of all, wash the broccoli with running water, dividing them into very small florets and removing all the stalks, then steam them for 15 minutes.
Chunks the walnuts without mince them and mix them with the breadcrumbs. Carefully rinse the anchovies, debone and chop them up.
Chop the garlic and brown it with 4 tablespoons of oil over low heat, add the anchovies and mash them with a wooden spoon to dissolve. Add the broccoli, raise the heat and sauté over high heat until they take on colour.
Pour the walnuts with the breadcrumbs into the pan and leave to gain flavor for a few minutes, stirring vigorously, season with salt and pepper.
Boil the spaghetti al dente, season with the broccoli sauce and the remaining oil. Mix and serve.