Ingredients:

* 6 tablespoons extra-virgin olive oil
* 6 cloves garlic, chopped
* 3/4 cup finely chopped broccoli florets
* 1/2 cup sliced mushrooms
* 6 ounces anchovy fillets, chopped
* 1 cup water
* 1/4 cup chopped green onions
* 1/2 cup diced tomatoes
* 2 tablespoons finely chopped fresh parsley
* 1 teaspoon extra-virgin olive oil
* 1 (16 ounce) package linguine pasta
* 1 1/2 tablespoons crushed red pepper flakes
* 1 pinch black pepper (optional)

Methods:

1. Heat 6 tablespoons olive oil in a large skillet over medium heat then stir in garlic, broccoli, and mushrooms cook until lightly browned.Add anchovies and water cover and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley cover again simmering until vegetables are soft, about 3 to 4 minutes.
2. While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil.Add linguine and cook until al dente, about 7 to 8 minutes drain.Toss with anchovy mixture and crushed red pepper flakes.If desired, season with black pepper.Serve immediately.

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