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Preheat oven to 200°C. Line a baking tray with baking paper.
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Cut florets from broccoli and cut each in half lengthways. Trim and slice stems. Place on the prepared tray. Drizzle with 2 tablespoons olive oil. Turn to coat. Roast for 15 minutes or until just tender. Remove from oven and set aside.
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Meanwhile, cook pasta according to packet directions. Drain and place in a large shallow serving bowl along with broccoli and half the almonds. Stir to combine.
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Make dressing. Place anchovies, garlic, chillies and 1 teaspoon of the oil in a small saucepan and gently stir until the anchovies have dissolved into a paste. Add the remaining oil and heat until just starting to bubble. Remove from heat; add the butter and stir until just melted. Season with salt and pepper.
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Pour dressing over pasta mixture and toss gently. Serve warm sprinkled with remaining almonds.
