Cook the spaghetti in a large pan of lightly salted boiling water, according to pack instructions. Cut the broccoli into small florets, thinly slice the thick stalks and throw into the pan of pasta for the last 3 minutes of cooking time.
Meanwhile heat the olive oil in a frying pan, add the garlic, chilli and anchovies and fry for 3-4 minutes or until the garlic has softened but not coloured.
Drain the spaghetti and return to the pan. Toss in the garlic mixture and season to taste. Serve Pronto!
Add a handful each of flaked almonds or pine nuts and white breadcrumbs to the frying pan with the garlic. Sprinkle the crunchy golden garlicky crumbs over the drained spaghetti.
Add some diced pancetta or smoky bacon to cook with the garlic. Serve the spaghetti topped with freshly grated Parmesan cheese.
Add the grated zest of 1 lemon to the fried garlic and toss into the spaghetti with some freshly chopped chives or basil.