Spaghetti with broccoli, garlic, and anchovies from The New Best Recipe, All-New Edition with 1,000 Recipes (page 266) by Cook's Illustrated Magazine

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Notes about this recipe

  • lawrencecharcuterie on March 14, 2021

    I think this would also be a good match for whole wheat pasta.

  • Delys77 on May 05, 2015

    Pg. 266 This was nice and simple, but still quite tasty. I used pre cut florets and got about 1 lb into my pan. next time I would try and squeeze in 1.5 lbs into the pan as I didn't have quite enough broccoli. The other flavour components were very nice, with the anchovy taking a mellow background note. I would however up the oil in the final assembly, up the parm, and possibly the chilli flakes a bit. On the whole very wholesome and tasty.

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