Broccoli And Anchovy Fettuccine - cooking recipe

Ingredients

1 tbsp extra virgin olive oil
12 None anchovy fillets, drained
3 cloves garlic, thinly sliced
1 lb ripe tomatoes, chopped
1/2 cup light cream
1/2 cup chicken stock
1 lb frozen fava beans
1 lb fresh fettuccine
12 oz broccoli, cut into small florets

Preparation

Heat oil in a large skillet on medium heat. Add anchovies and garlic and cook, stirring, for 2 mins.
Increase heat to high. Add tomatoes and cook, stirring, for 3 mins, or until soft. Add cream and stock; bring to a boil. Cook, stirring occasionally, for 5 mins, or until sauce has reduced by half.
Meanwhile, cook fava beans in a large saucepan of salted boiling water for 2 mins. Add pasta; return to a boil and cook for 1 min. Add broccoli; return to a boil and cook for 1 min, or until pasta is al dente and broccoli is just tender.
Drain and return to pan. Add sauce. Season to taste and toss well. Serve immediately.