Anchovy Spaghetti

SERVES 2-3

200g broccoli, stemmed
300g good spaghetti
100g pine nuts, roasted
1 tbsp olive oil
1 clove garlic, crushed
1/2 white onion, finely chopped
50-75g anchovy fillets in olive oil
100g raisins
handful of parsley leaves, roughly chopped

Boil a pan of water and throw the broccoli in for 3 minutes, or until it has a very slight bite. Add the spaghetti and cook for 8 minutes or as packet advises.

Meanwhile, toast the pine nuts in a frying pan until golden. Remove from the pan to a bowl to add to the sauce later on.

Using the same pan, heat up the olive oil and soften the onions and garlic on a low heat. Then add the anchovy fillets. With the end of a wooden spoon chop the fillets until they become a paste with the onion mix.

Add the raisins and the toasted pine nuts and mix. Blend half of the mixture with a hand blender or magi-mix. Drain the spaghetti and in a separate, warmed bowl, and fold in the blended sauce and broccoli. Serve on hot plates with the remaining, unblended sauce and a sprinkle of chopped fresh parsley.

I use no salt or pepper in this recipe as I think the anchovies give it enough seasoning, but do add to your own taste. Replace the pine nuts and raisins, Clara style, with oven roasted cherry tomatoes and chilli flakes for some-a-bit-o-spicy-time. (For anchovy novices, add more chilli. No need to plunge in with the ladle before the spoon).