Recipe for Apulian Orecchiette with Anchovies and Broccoli 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1 tsp Salt
1 x 500 gram pac dried orecchiette
500 gm Broccoli, cut into small florets (1lb)
4 tbl Olive oil, (4 to 6)
1 x Clove garlic, peeled and chopped
2 x Red chillies, deseeded and roughly chopped
100 ml White wine, (31/2fl oz)
2 x 50 g, (2oz) canned anchovies in olive oil, drained
Salt and freshly ground black pepper
Instructions:
Instructions: Place a saucepan of hot water over a moderate heat, add the salt and bring the water to the boil.

Add the orecchiette and broccoli and cook as per pack instructions.

Place the olive oil in a large saucepan or frying pan and over a moderate heat saute the garlic and chillies, then add the wine and reduce by half. Finally add the anchovies and cook for a further minute.

Drain the pasta, reserving 2-3 tablespoons of the liquid, then add to the garlic, anchovies and chilli sauce. Mix to combine, seasoning as necessary. Serve immediately, garnished with parmesan shavings.

NOTES : A combination of orecchiette with chillies, anchovies and broccoli, traditional of the Apulian region.

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