Bring a large pot of salted water to a boil and blanch the broccoli florets until just cooked (al dente). This will only take a minute or two. Remove with a slotted spoon and plunge into ice-cold water to retain its colour and to stop the cooking process. Drain and set aside.

Pop the linguini into the same pot of boiling water and cook until al dente.

While your pasta is doing its thing, heat the Olive Oil in a pan and add the anchovies to gently soften and melt into the oil. Add the garlic and pine nuts, and gently fry until golden brown but not burnt! Add the chilli and broccoli florets and season well with NOMU One for All Grinder. Stir until the broccoli is coated in the delicious oil and heated throughout. Check seasoning.

Drain the cooked pasta and tip into the pan along with the basil. Toss well and serve in heated bowls with freshly grated parmesan.