1 pound broccoli florets
1 pound whole wheat spaghetti (Chef Pouillon prefers BioNaturae)
3-4 cloves garlic
1/4 cup extra virgin olive oil
Sea salt and red pepper flakes
1 anchovy fillet, chopped
1/2 cup grated Parmigianno Regianno
Cook the broccoli in a saucepot of salted boiling water for 5 to 7
minutes, or until tender and still bright green. Remove using with a
slotted spoon, reserving the water. Cook the spaghetti in the same pot
Heat the oil in a shallow pan over low heat. Add the garlic, and cook
until brown, then remove and discard. Add the broccoli, spaghetti,
salt, red pepper flakes, and anchovy. Serve with cheese.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 5 minutes
Cook time: 10 minutes
Round Out the Meal:
With a mixed green salad.
Omit anchovy, and substitute black pepper for the red pepper flakes.
A Chianti Classico such as Rampolla.