Prepare the Following:

1. Bring a tall pot of water to boiling.  Use this later to boil the spaghetti after broth is finished cooking.  Don’t boil the noodles now, they will be too mushy after the time it takes to make the broth.
2. Bring a medium size sauce pan of water to boiling.  Add the eggs and boil until hard; approximately 10 minutes.  Remove from hot water and run cold water over the eggs as you peel the eggs.  Set aside.

For The Broth:

1. Heat olive oil in a large pot over medium heat.
2. Cook the ‘soffrito’ of celery, carrots, onion, and garlic until soft and fragrant, for about 8 minutes.
3. Add black pepper, anchovies, red pepper flakes, thyme and basil.  Cook for 3 more minutes.
4. Reduce heat and add the chicken stock/broth.  Simmer for 20 minutes.

For The Pasta, Vegetables And Eggs:

1. When there is about 10 minutes left for the broth to simmer, add the pasta noodles to the pot of boiling water.  Boil until al dente (the time depends on the type of noodle you choose), anywhere from 5 – 10 minutes.  Taste and check on the doneness of the pasta.
2. Steam the broccolini and asparagus. 
3. Cut the hard-boiled eggs in half.
4. When pasta is finished cooking, place all ingredients in large, wide soup bowls (pasta bowls are great for this).  Arrange each bowl nicely with an artistic touch with ingredients placed in ‘groups’ or ‘sections’.
5. Either pour the broth into each bowl of ingredients or pass it around for guests to allow them to pour the amount that they desire.
6. Garnish with red pepper flakes and sprigs of fresh basil.