Spaghetti with Broccoli, Pine Nuts, Currants and Lemon Myrtle

Ingredients

• 2 medium sized head of broccoli
• ¼ cup olive oil
• 1 large onion, finely diced
• 4 garlic cloves, finely diced
• 10 anchovies rinsed
• 1 pound spaghetti
• 1 cup toasted pine nuts
• 1/2 cup currants
• ½ tsp red pepper flakes
• 2 teaspoons dried lemon myrtle
• Good pinch saffron
• salt and pepper to taste.
• 1 cup fresh bread crumbs
• Olive oil
• 2 tbsp grated parmesan cheese
• bunch lemon myrtle

Instructions

1. 1
   Fill a pot with salted water and bring to the boil, remove stems from broccoli and cut florets in small pieces. Add the broccoli to the pot and cook until just done but still a little bite left. Remove the broccoli and set aside.
2. 2
   In a large sauté pan add in the olive oil and fry the onion in until soft. Add the garlic, pepper flakes and anchovies, breaking apart anchovies with a wooden spoon. Add in the broccoli, pine nuts and currants and stir. Add in about ¼ - ½ cup of the pasta water with a good pinch of saffron and the lemon myrtle. Cook for 5 minutes
3. 3
   Cook the pasta in the same water as the broccoli as directed on the packet, drain and toss through the sauce. Toast the bread crumbs in the olive oil until golden, combine with the parmesan and top the pasta with the breadcrumbs and chopped parsley.