Supper for Amy - part two

Wholemeal linguine with anchovy and broccoli

Wholemeal linguine

Olive oil

two handfuls shallots, or one small white onion

3 cloves garlic

1/2 tin anchovies, drained and rinsed

Broccoli

Parmesan to serve

In a heavy saucepan heat a few glugs of olive oil. Tip in the anchovies, breaking them up with a wooden spoon until they disintegrate, becoming a sort of anchovy mush. Chop the onions and garlic finely and tip into the saucepan. Turn the heat down and cook slowly for 8 or 10 minutes. Meanwhile, cook the linguine (according to pack instructions). Next, slice the broccoli. Chop away almost all of the stalk, leaving just the perfect, bite-size green posies. If you think that's too rustic, chop down the broccoli to thin shards. Turn the heat up and add the broccoli, coating it in the onions. Add a slosh of water and allow the broccoli to steam/simmer for a few minutes, until tender but still with bite - most of the water will have evaporated. Season with black pepper. Drain the pasta, and immediately tip in the sauce, tossing to combine. Bring to the table with a hunk of Parmesan for people to grate over, and a bottle of best olive oil for extra drizzling.