|Shells with Broccoli and Anchovy|
via The Essential Pasta Cookbook
- 1 lb. medium shell pasta
- 14 ounces broccoli (we used a 10 ounce bag of frozen broccoli and it was plenty)
- 1 tablespoon oil (I used the oil from the can of anchovies we opened)
- 1 onion, chopped (I used a Vidalia, figuring the sweetness would go well in here)
- 1 clove garlic, crushed
- 3 anchovy fillets, chopped (in retrospect, we probably could have easily doubled the amount of anchovies. The Wife even said it could have used a bit more anchovy, which is impressive considering she's not a big fan of the little fishies!)
- 1-1/4 cups cream
- 1/2 cup freshly grated Parmesan, for serving (we added it directly to the pasta instead of over the top)
- Cook the pasta in salted water until al dente (I went to school with Al Dente. Nice guy). Drain and return to the pan.
- While the pasta is cooking, cut the broccoli into florets and cook in a pan of boiling water for 1 minute. Drain, plunge in cold water and drain again. Set aside. Alternately, if you're lazy like us, just microwave a steamer bag of broccoli and be done with it. This frees up valuable time for wine drinking.
- Heat the oil in a pan. Add the onion, garlic and anchovies and cook over low heat, stirring for 3 minutes (I changed this up a bit because The Wife prefers her onions with no snap. I wound up sauteeing for closer to 7-8 minutes to make sure the onions were the right consistency)
- Add the cream to the pan, stirring constantly; bring to the boil. Reduce to a simmer and simmer for about 2 minutes. Add the broccoli and cook for another minute. Salt and pepper to taste, if desired. Add the sauce to the pasta and toss to combine. Sprinkle with Parmesan and serve (we opted to toss the cheese with the pasta)