Giuliano Bugialli's Spaghetti con Broccoli (Spaghetti with broccoli)
- Coarse-grained salt
- 1 bunch fresh broccoli
- 1 pound spaghetti or linguine
- 5 whole anchovies in salt, or 10 fillets in oil, drained
- 3/4 cup extravirgin olive oil
- Pinch of red pepper flakes
- Freshly ground black pepper to taste
- Remove and discard large tough stems from broccoli and cut the remainder into thick julienne strips, about 1 1/2 inches long and 1/4 to 1/2 inch thick.
- Soak the pieces in a bowl of cold water for about 30 minutes.
- Bring 4 quarts water to the boil.
- Add salt to taste.
- Add broccoli pieces to boiling water and cook for about 5 minutes.
- Drain broccoli, saving the cooking water.
- Place broccoli in a large warmed serving dish and set aside, covered, in a warm place.
- Bring the broccoli water back to a boil, add pasta and stir with a long- handled wooden fork or spoon to separate pasta and bring water rapidly back to the boil.
- Cover and cook pasta until done.
- While pasta is cooking, prepare the sauce.
- If using salted anchovies, fillet them and wash well, draining on paper towels.
- Heat olive oil in a heavy enamel or aluminum saucepan over low heat.
- When the oil is hot, remove the pan from the heat and quickly add the filleted anchovies and the red pepper flakes.
- Use a fork to mash them into the oil until amalgamated.
- Drain pasta and place in serving dish on top of the broccoli.
- Pour the anchovy sauce over the pasta.
- Sprinkle with freshly ground black pepper and toss gently but very well.
- Serve immediately.
salt, fresh broccoli, linguine, anchovies, extravirgin olive oil, red pepper, freshly ground black pepper
Taken from cooking.nytimes.com/recipes/3387 (may not work)