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12 ounces fettuccine
1/4 cup extra-virgin olive oil
One 2-ounce can anchovies, drained and chopped
4 small garlic cloves, minced
1 pound broccoli—cut into small florets, stems peeled and coarsely shredded
1/4 cup chopped hot Peppadew peppers
1/2 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
1/4 cup chopped flat-leaf parsley
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1st Keep
 ApesBrooks
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