Cook the pasta, steaming broccoli over it until just tender. Drain, then toss pasta and broccoli with 1 tbsp of the oil and the seasoning. Keep warm.
Drain and finely chop the anchovies, chop garlic and chilli and stir-fry all in 1 tbsp oil for 1–2 minutes.
Remove with a slotted spoon and stir into the pasta with the broccoli and lemon juice and zest.
Stir breadcrumbs in the remaining oil in a pan over high heat until golden. Sprinkle over pasta with shaved cheese.
Recipe taken from The Garden To Kitchen Expert by Judith Wills and Dr DG Hessayon, priced £9.99.