2 lb. broccoli
2 tbsp. minced garlic
3 flat anchovy fillets, chopped
1/4 tsp. dried hot red pepper
3/4 c. olive oil
1/2 c. minced fresh, parsley leaves
1 lb. linguine

Cut the broccoli into flowerets, peel the stems and cut crosswise into 1/2 inch pieces. In a large kettle of boiling water blanch the broccoli for 3-4 minutes, drain them in colander and refresh them under cold water.

In a large heavy skillet cook the garlic, the anchovies and the red pepper flakes in the oil over moderately low heat, stirring, until the garlic is golden. Add the broccoli and the parsley and cook the mixture, stirring until it is heated through. Add salt and pepper to taste and serve the sauce immediately.