Pasta & purple sprouting broccoli with anchovies, garlic & preserved lemon

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• 8 each anchovy fillets finely chopped, plus 2 tbsp oil from the jar
  Ingredient note

  Source: 8 anchovy fillets finely chopped, plus 2 tbsp oil from the jar
• 100 g butter
  Ingredient note

  Source: 100g butter
• 2 each red onions halved and thinly sliced
  Ingredient note

  Source: 2 red onions halved and thinly sliced
• 4 each garlic cloves thinly sliced
  Ingredient note

  Source: 4 garlic cloves thinly sliced
• 3 each small preserved lemons seeds and flesh removed, skin finely chopped
  Ingredient note

  Source: 3 small preserved lemons seeds and flesh removed, skin finely chopped
• 400 g trofie pasta (or another small pasta shape)
  Ingredient note

  Source: 400g trofie pasta (or another small pasta shape)
• 300 g purple sprouting broccoli
  Ingredient note

  Source: 300g purple sprouting broccoli
• 1 each lemon juiced
  Ingredient note

  Source: 1 lemon juiced
• 2 tbsp olive or rapeseed oil
  Ingredient note

  Source: 2 tbsp olive or rapeseed oil
• 150 g fresh breadcrumbs
  Ingredient note

  Source: 150g fresh breadcrumbs
• 1 each lemon zested
  Ingredient note

  Source: 1 lemon zested
• 2 each good pinches of dried chilli flakes
  Ingredient note

  Source: 2 good pinches of dried chilli flakes
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Boil the kettle. Drizzle the oil from the anchovy jar into a large frying pan, set over a medium heat. Add the anchovies and stir for a couple of minutes to break them up. Add the butter to the pan, swirling until it’s melted and foaming, then stir in the onions. Sizzle gently for 10 mins until the onions are soft, then add the garlic and preserved lemon and stir for another minute.
2. Fill a large saucepan with kettle-hot water, season with salt and bring to the boil. Add the pasta, cook for 5 mins, then tip in the broccoli and cook for another 5 mins, or until the pasta is cooked but still has a little bite. Scoop out a mugful of pasta water and set it aside, then drain the pasta and broccoli in a colander.
3. While the pasta cooks, heat the oil for the chilli crumbs in a frying pan and tip in the breadcrumbs. Stir regularly until the crumbs are golden and crispy, then add the lemon zest and chilli flakes.
4. Tip the pasta and broccoli into the anchovy sauce and add a good splash of the reserved pasta water and a squeeze of lemon. Cook for a few minutes, stirring, until it’s silky smooth and coats the pasta. Check and adjust the seasoning if necessary. Serve the pasta scattered with the crispy chilli crumbs.