Linguine With Romanesco Sauce

Ingredients

  • 1 Head of Romanesco Broccoli

  • Anchovies (finely chopped)

  • Spicy Dried Red Chillies (finely chopped)

  • Olive Oil

  • Garlic (finely chopped)

  • Salt

  • Parmesan

Steps

  • Prepare romanesco broccoli by cutting off the heads at the end of their stem. Slice through the bottom of the stem so that they cook through better.

  • Boil the broccoli heads for 30-45 minutes, until soft. They should turn mushy under the pressure of a fork/spoon.

  • Fry off anchovies, garlic and chillies in a lot of olive oil.

  • Cook pasta in well-seasoned water (lots of salt).

  • Once the pasta is al dente, drain it, and add the broccoli on top. Mix it together, until the broccoli becomes a mushy sauce.

  • Pour the anchovies mixture over the top. Add parmesan and salt to taste.