Author: Edward Giobbi, from the Great Chefs Cookbook
Ingredients
1 pound broccolini (preferred) or broccoli
8 Tablespoons olive oil
2 Tablespoons coarsely chopped garlic
Hot pepper flakes, to taste
2-1/2 cups water, approximately
½ pound linguine, broken into 2-inch lengths
Salt, to taste
Instructions
Cut off flowerettes into 2-inch pieces, cutting in half if too large. Peel stems and slice into 2-inch lengths. Rinse and set aside.
Place olive oil, garlic, and hot pepper flakes in a large skillet and turn up heat. When oil gets hot, add broccolini pieces, one cup of the water, and all at once, the uncooked pasta pieces. Mix well to combine. Add salt to taste. Cover pan and cook over moderate heat, stirring often so pasta does not stick to the pan. Add more of the water as needed. Cook about 10 minutes, or until pasta is al dente. Adjust seasonings, if needed. Serve hot. Serves 6-8. (Note: If using broccolini and it is thin enough, you may not need to peel the stems. The recipe does not call for it, but the second time I made this recipe, I sprinkled it with a little Parmesan and tossed in some halved cherry or grape tomatoes for color)
Recipe by The Culinary Cellar at https://theculinarycellar.com/the-great-chefs-cookbook/