Orecchiette with Broccolini

Start by making the pangrattato. Finely slice the chilli. In a medium saucepan, heat the olive oil over medium heat. Add the breadcrumbs, chilli and salt to the hot oil and stir for 3-4 minutes until the breadcrumbs are golden. Tip into a bowl and set aside to cool.

Bring a large pot of heavily salted water to the boil.

Meanwhile, prepare the ingredients for the Orecchiette and Broccoli. Trim the base from the broccolini stems, pick any nice big leaves off then cut the broccolini into 3cm pieces. Finely slice the garlic.

When the water is boiling, add the orecchiette and cook to packet instructions until al dente. You will be adding the broccolini and picked leaves in the last 2 minutes of the cook time, so have it ready to go next to the pot.

Meanwhile, in a large frypan over medium-low heat, add the olive oil and whole anchovy fillets. Cook gently for 5 minutes, stirring frequently, until the anchovies have dissolved into the oil. You may need to help the fillets to break down by breaking them apart with the back of the spoon as you stir.

Reduce the heat to low, and add the sliced garlic and chilli flakes. Sauté for 4-5 minutes until softened and smelling good. Be careful not to burn the garlic as this will ruin the flavour of the dish.

In the last 2 minutes of the pasta cook time, add the broccolini and picked leaves to the pot.

When the orecchiette is al dente and broccolini is bright and tender, drain into a colander, then add the orecchiette and broccolini to the pan with the anchovies, garlic and chilli. Toss to coat the pasta, then squeeze over the lemon juice.

Transfer to serving bowls and top with the pangrattato.