Conchigliette con i Broccoli e le Acciughe

Small shells with broccoli and anchovy sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

This recipe comes from the Apulia region, which extends down the heel of the Italian ‘boot’. Anchovies are used in many of the dishes of this area, and here they combine successfully with broccoli to make a very good sauce. Be sure to keep the broccoli crisp by not overcooking it.


  • 1 lb (450 g) calabrese broccoli
  • 5 tablespoons (5 X 15


If the broccoli stalks are tough, peel them before cooking and discard any leaves. Place the broccoli in a large saucepan of boiling salted water. When the water returns to the boil cook for a further 5 minutes. The broccoli should be ‘al dente’. Drain and when cool cut into small pieces.

Put the oil in a frying pan over a medium heat and cook the anchovies, mashing into a paste with a