Slice mushrooms thinly. Slice brocolli stalk into florets. Boil water and cook fusilli (around 5 minutes). Drain, wash with cold water, and set aside.

Pound whole garlic and anchovy fillets with a mortar and pestle until mashed into a paste.

Pour 2 tbsp olive oil into a pan over medium heat. Add mashed garlic and anchovies. Sauté for 2 minutes.

Add mushrooms to the pan. Sauté for 3 minutes. Transfer contents of pan into a bowl.

Using the same pan, sauté brocolli florets for 5 minutes. Add white wine and water to deglaze. Cover and alow brocolli to steam for 10 minutes or until tender.

Over low heat, combine pasta with garlic, anchovies, mushrooms and brocolli. Add baby arugula and mix well. Season with salt and pepper.