Orecchiette with anchovies purple sprouting broccoli

Ingredients: (Orecchiette with anchovies purple sprouting broccoli)

200g orecchiette
4 tbsp olive oil
6 anchovy fillets in oil,
chopped (reserve 1 tbsp oil)
4 fat garlic cloves
thinly sliced1 red chilli,
thinly slicedzest 1
lemon, plus juice ½
50g fresh bread crumbs
200g purple sprouting broccoli

Directions: (Orecchiette with anchovies purple sprouting broccoli)

Cook the orecchiette following pack instructions. Meanwhile, heat 3 tbsp of
the olive oil and 1 tbsp of the oil from the anchovies in a frying pan.
Add the garlic and chilli, and sizzle for 3-4 mins until the garlic is
just starting to turn golden. Add the anchovies and lemon juice, and
cook for 1-2 mins more until the anchovies melt into the sauce. Put the
remaining olive oil, breadcrumbs and lemon zest in another frying pan,
stir together and cook until crisp.When
the pasta has 4-5 mins to go, add the broccoli to the pan. When cooked,
drain, reserving a cup of the pasta water, then add to the frying pan
with the garlic and anchovies. Stir and cook over a low heat for a
further 2 mins, adding a splash of pasta water if it looks dry. Season,
then serve in pasta bowls with the lemony crumbs sprinkled over the top