Clean the broccoli, cut it into large pieces and cook it in a saucepan of boiling, salted water to which you have added the sachet of saffron, until “al dente” (= firm to the bite). Strain the broccoli and set the cooking water aside. Now chop it into small pieces and sauté them in a frying pan with 7 tablespoons of olive oil, the teaspoon of oil with chilli pepper, the crushed garlic clove and the thinly sliced onion for about 10 minutes, stirring occasionally. Add the raisins (previously soaked in water for 5 minutes, strained and patted dry), the pine nuts and the anchovy fillets, and cook for another 10 minutes stirring from time to time. Cook the linguine in the broccoli cooking water, strain them quickly so they retain some of the water (set some aside as well), transfer them into the frying pan with the sauce and mix everything together for a few moments. Sprinkle the pasta with grated pecorino cheese, drizzle 2 or 3 spoonfuls of olive oil over it and serve (if it seems too dry, you can also add 2 or 3 spoonfuls of the cooking water that you set aside).