Instructions: First of all make up the dressing: drain the oil from the tin of anchovies into a large mixing bowl then finely chop the anchovies and add these to the bowl along with the garlic and parsley.

Next add the olive oil and lemon juice then a little freshly milled black pepper and mix well.

Cook the pasta in plenty of boiling salted water (with a few drops of oil added to keep it separate) for 8 minutes exactly then drain in a colander and cool it under cold running water till quite cold.

Then drain again.

Now cut the broccoli heads down to individual florets no bigger than a 10p piece and steam them (covered) over boiling water for a maximum of 5 minutes probably less (they must retain a good deal of bite so dont go away and forget about them).

Drain the broccoli and toss it in the dressing whilst still warm then add the tomatoes and pasta toss and mixeverything thoroughly.

Taste to check the seasoning and serve the salad at room temperature.

Serves 6

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