Purple sprouting broccoli orecchiette with an almond crumb - Good Food Middle East

Ingredients

• 2 tbsp extra virgin olive oil
• 6 good-quality anchovies in oil
• 1 shallot, finely chopped
• ½ -1 red chilli, deseeded and finely chopped
• 2 garlic cloves, crushed
• 100ml white wine or vermouth
• 200g purple sprouting broccoli, florets and leaves carefully removed, stalks roughly chopped
• 100g dried orecchiette, or pasta of your choice
• ½ lemon, juiced (save the zest for the almond crumb)
• 1 tbsp flat-leaf parsley, roughly chopped
• grated parmesan, to serve
• 1 slice stale sourdough (about 50g)
• 1 tbsp flaked almonds, finely chopped
• 2 tbsp olive oil
• 1 tbsp parsley stems, finely chopped
• 1 rosemary sprig, leaves picked and finely chopped
• ½ lemon, zested
• garlic clove, finely chopped