Cavatelli literally means "little hollows" and is made from eggless semolina dough to which the robust chilli and anchovy dressing clings wonderfully. You'll struggle to find cavatelli in supermarkets so I'd recommend you use your search as motivation to visit your nearest Italian delicatessen. You won't be disappointed.

Cavatelli with purple sprouting broccoli, chilli, anchovy and preserved lemon

Serves 4

500g cavatelli

50g parmesan

100ml olive oil

20g flat parsley

1 garlic clove

16 anchovies

2 red chillies

1 preserved lemon

500g purple sprouting broccoli

Bring a large pan of salted water to the boil and cook the pasta for 14 minutes or until tender.

While the pasta is cooking grate the parmesan finely and place it in a mixing bowl with the olive oil. Next chop the parsley, garlic, anchovies and red chilli as finely as possible and mix them into the cheese.

Using a small paring knife, remove the zest from the preserved lemon and cut the flesh into 2mm thick matchsticks then stir them into the mixture.

Bring a separate pan of water to the boil and season it heavily. Trim the tough stalks from the broccoli and cook it in the pan of boiling water for five minutes.

When the pasta and broccoli are cooked drain them from the water. Toss the pasta, broccoli and dressing together before serving in bowls.