1. Break the broccoli into small florets, peel the stalk and chop it finely.
2. In a small frying pan, toast the breadcrumbs in 1 tablespoon of olive oil, stirring, for 2-3 minutes until golden; set aside.
3. Cook the broccoli in a large pot of salted water for 3 minutes, then add the orecchiette to the same water and cook them together for the pasta's stated time - the broccoli becomes almost creamy.
4. Meanwhile, in a large frying pan, fry the sliced garlic, anchovies and chilli flakes in the extra virgin olive oil over low heat for 2 minutes until the anchovies melt completely.
5. Drain the pasta and broccoli (keeping a little cooking water), tip into the pan and toss vigorously with a splash of cooking water so some of the broccoli breaks down and coats the pasta.
6. Serve hot, sprinkled with the toasted crumbs - in Puglia they're "poor man's parmesan".
Tip: The original Apulian dish uses cime di rapa (turnip tops); with broccoli it's slightly sweeter, but just as good.
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