1 Bring a large pan of salted water to the boil. Add the pasta, stir well and cook until al dente, about 10–12 minutes. 2 Meanwhile, heat the olive oil in a large non-stick sauté pan over a high heat. When hot, add the chopped chorizo and cook for 4 minutes or until it releases its oil and starts to turn crispy. Add the garlic and cook for 1 minute. 3 Add the sliced broccoli stalks to the pan along with the anchovies and chilli. Cook for a further 3–4 minutes or until the broccoli stalks are just al dente. 4 Drainthepastaassoonasitiscooked,savingsome of the water. Add the pasta to the chorizo and broccoli pan with a ladleful of the pasta water and stir to make a sauce. Sprinkle in half the chopped basil and half the Parmesan and season with salt and pepper to taste. 5 Tosswellanddividebetweenwarmedserving bowls. Zest lemon over each bowl and sprinkle with the remaining Parmesan and basil to serve.