Crispy Broccoli with Capellini in Broth

• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 large head of broccoli, 1 1/4 to 1 1/2 pounds, stems removed and florets trimmed into pieces 2 inches long with a stem about 1/2-inch thick (4 to 5 cups)
• 1 quart chicken stock, preferably homemade
• 1 to 2 teaspoons hot red pepper flakes, or to taste
• 1/2 pound fresh capellini
• 1 cup freshly grated Parmigiano-Reggiano
• Freshly ground black pepper

1. Bring a large pot of salted water to boil for the pasta.
2. Meanwhile, heat the oil in a large skillet over high heat until just smoking.
3. Add the broccoli and season with salt, to taste.
4. Cover and cook until just crispy and brown around the edges, about 3 minutes.
5. Remove the cover, stir, and reduce the heat to medium-high.
6. Cover and cook until the florets are crisp but tender, about 5 minutes.
7. Add the chicken stock and pepper flakes.
8. Add the capellini to the boiling water and cook until al dente, 2 to 3 minutes.
9. Drain the pasta and add to the skillet with the broccoli and stock.
10. Stir in 1/2 the cheese and season with salt and pepper, to taste.. Divide among 4 warmed soup plates and sprinkle with the remaining cheese.

kosher salt, extravirgin olive oil, head of broccoli, chicken, hot red pepper, capellini, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/crispy-broccoli-with-capellini-in-broth-recipe.html (may not work)