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Add garlic and anchovies to a cold pan with olive oil and sauté on medium heat until the anchovies are melted.
In the meantime, cook pasta according to the package directions until al dente. Do not drain.
To the garlic and anchovies, add 1 cup of water, chili, and broccoli. Season with salt and pepper, then cover and cook until the broccoli is mushy.
Take off the heat, then add the Parmesan cheese and a little more olive oil.
Combine the broccoli mixture with the cooked pasta and a bit of the pasta cooking liquid.
Finish with a squeeze of lemon juice and top with a pat of butter. Mix until pasta is covered.