Anti-Vampire Spaghetti with
Ten Cloves of Garlic
- 10 garlic cloves, coarsely chopped
- Several pinches of hot red pepper flakes
- 4 tablespoons extra virgin olive oil, or as desired
- 1 pound spaghetti
- 2 teaspoons salt
- 1/2 head broccoli, broken into bite-size florets
- Freshly grated Parmesan or other grating cheese
- Put a large pot of water on the stove and start bringing it to a boil.
- Meanwhile, warm about half of the garlic with the pepper flakes in the olive
oil over medium-low heat. Take care that the fumes from the pepper flakes don't
irritate your eyes. If possible, open a window in the kitchen.
- When the garlic is warmed through, remove the pan from the heat.
- When the water comes to a boil, add the spaghetti and salt.
- When pasta is half cooked, still hard in its center, add the broccoli and
finish cooking together.
- When the broccoli is bright green and just tender, the spaghetti should
be al dente.
- Drain, reserving about 1/2 cup of the cooking water.
- Toss the pasta and broccoli with the garlic-chile oil, and add the remaining
garlic. Toss well and add a few spoonsful of the reserved cooking water, shaking
the pan over medium heat, adding a few more spoonsful of water as you go. The
cooking water acts as a liaison between pasta and sauce.
- Serve right away, sprinkled with cheese, if desired.