Spaghetti with Garlic, Oil, Chilli and Broccoli Leaves

Method

1. Separate the tough central ribs from the outer leaves of the Roman broccoli. Reserve the ribs to flavor the pasta water; keep the leaves for the sauce.
2. Bring a pot of lightly salted water to a boil. Add the tough broccoli ribs to infuse flavor.
3. In a large pan, heat a drizzle of olive oil over medium heat. Add the garlic clove and fresh chili, then stir in the anchovy fillets and let them dissolve.
4. Add the broccoli leaves to the pan, along with a ladle of pasta water. Cook for 5–6 minutes, stirring occasionally, until the leaves are tender.
5. In a separate small pan, heat a little olive oil and toast the coarse breadcrumbs with a clove of garlic until golden and crunchy. Set aside.
6. Cook the spaghetti in the same broccoli-scented water until al dente. Drain, reserving some pasta water.
7. Transfer the spaghetti to the pan with the broccoli leaves. Add more pasta water if needed and toss over high heat until the sauce coats the pasta.
8. Finish with a drizzle of extra-virgin olive oil, then serve. Top with the toasted breadcrumbs, fresh chili, and a sprinkle of salt if desired.