A Pound Of Spaghetti

A Pound Of Fresh Broccoli Florets (Note: the florets should be no more than one inch in length)

Two Garlic Cloves Minced

The Juice Of A Whole Lemon

A Tablespoon Of Anchovy Paste

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Of Ground Black Pepper

Two Tablespoons And One Teaspoon Of Sea Salt, Divided

3/4 Cup Of Olive Oil

Two Tablespoons Of Slivered Almonds

Preheat the oven to 300 degrees. Put the almonds on a cookie sheet and roast them in the preheated oven until the nuts are golden brown. Remove them and set aside.

Into a mixing bowl large enough to hold a pound of pasta and a pound of spaghetti, add the garlic and a teaspoon of sea salt. Using a fork, mash the garlic and salt until a paste is formed. Add the anchovy paste, the crushed red pepper flakes and the black pepper. Mash again. Add the lemon juice. Whisk until well blended. While whisking, slowly drizzle in the olive oil. After all of the olive oil has been added, continue to whisk until the mixture thickens slightly. Taste and add more sea salt and/or pepper, if desired.

Bring a large pot of water with two tablespoons of sea salt to a rapid boil. Drop the spaghetti into the boiling water and cook for 10 minutes while stirring occasionally. After the spaghetti has been cooking for six minutes, add the broccoli florets to the pot. After 10 minutes, taste the spaghetti for doneness.  The pasta should be tender but still firm to the bite (al dente).

Drain the pasta and broccoli well. Add the spaghetti and the broccoli florets to the mixing bowl that contains the dressing. Gently fold all of the ingredients together until the pasta and broccoli is coated with the dressing. Add the toasted almonds and serve with grated cheese.