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Title: Broccoli With Fusilli
Categories: Pasta
Yield: 1 servings

6 c Broccoli flowerets and
-sliced stems
6 tb Olive oil
2 ts Garlic; finely chopped
1/4 ts Hot red pepper flakes
1/3 c Chicken stock
Salt and freshly ground
-pepper to taste
1 lb (450 g) fusilli; cooked and
-drained

Cook the broccoli in boiling water for about 3 minutes. It should
remain slightly crisp. Drain the broccoli and run under cold water to
stop the cooking.

Heat the oil in a skillet and add the garlic. Cook briefly and add the
broccoli. Toss to heat through. Add the red pepper flakes, stock,
salt and pepper and bring to a boil.

Toss the fusilli with the hot sauce.

RECIPE FROM: Craig Claiborne. The New York Times Cookbook. New York:
Harper & Row, 1990.

Recipe by Craig Claiborne

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