Brown the almond flakes (alternatively, as pine nuts are not available in the household) in a pan until crispy. Take out and set aside. Add two heaped tablespoons of breadcrumbs, still without the addition of fat, to the pan and stir-fry until crispy brown. Be careful: they brown quickly! Take out and also set aside.
Peel the garlic and cut into small pieces. Prepare the broccoli and cut into smaller florets. If you like, you can remove the stones from the olives and prepare the olives. Wash and chop the parsley and set aside.
Add olive oil to the pan, but don't skimp on the oil. Put the garlic and anchovy fillets in the hot oil. Immediately afterwards the broccoli and stir fry until it is coated with the olive oil. Salt, pepper and add the chilli flakes to taste. Add the tomato paste. Deglaze with the red wine and reduce almost completely. The broccoli should then still have a light bite and not be completely soft. Season the sauce with pepper and (a little) salt.
Add the water for the pasta in parallel and cook the pasta in it until al dente. It doesn't have to be orecchiette, another short shape can replace the mussel pasta. For the pictures I used homemade, dried, short tagliatelle from leftover pasta dough from lasagne from a few days ago.
Remove the broccoli from the pan and turn in the toasted breadcrumbs until the florets are completely covered. Meanwhile, increase the stock in the pan by adding three or four tablespoons of pasta boiling water. Add the pasta and then carefully fold in the broccoli again. No more cooking. Finally fold in the almond sticks and serve sprinkled with chopped flat-leaf parsley. If you like, you can add a little grated peccorino cheese (alternatively Parmesan) - it is not mandatory.