Steps

1. Cut off the tough bottom part of the broccoli stem.
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2. Peel the tough outer layer of the stem and cut into bite-sized pieces.
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3. Cut the florets boldly.
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4. Adjust the broccoli to a total weight of approx. 200g.
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5. Bring a small amount of water to a boil in a pot, dissolve 0.4% salt, and add 200g of broccoli to boil.
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6. About 2 minutes after starting to boil the broccoli, add 160g of spaghetti, broken in half, to the pot and cook according to package directions. Reduce the pasta water as much as possible. This is the key! Boiling with less water allows the pasta to absorb the broccoli's umami.
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7. Add olive oil to a frying pan, and when it's still cold, add minced garlic and heat.
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8. Once the heat starts to rise, reduce to low heat and slowly cook the garlic until fragrant.
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9. Add 1 chili pepper and stir-fry.
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10. Optionally, add 2 anchovy fillets and cook until they dissolve.
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11. Add a small amount of pasta water and reduce. This stops the garlic from burning and prevents sticking.
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12. Once the sauce has reduced, season with salt to taste if necessary.
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13. Add the cooked spaghetti and broccoli to the sauce in the frying pan, add a small amount of pasta water, and toss to combine.
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14. For the finishing touch, add olive oil and 1pc of whitebait and mix well.
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15. Plate the pasta and generously sprinkle with grated bottarga if desired.
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