Linguine with Broccoli

This originally came from one of Craig Claiborne's series of cookbooks which were compilations of his NY Times columns. It was Ed Giobbi's creation. Somehow I misplaced the recipe and was pleased to find it again in the library's copy of Eat Right, Eat Well, The Italian Way. The recipe is brilliantly and simply conceived. In brief, one cooks the pasta and the broccoli at the same time ... without having to use a big pot of water.

Linguine with Broccoli
Step 1   
    1    bunch fresh broccoli

Cut off flowerets and peel stems. Cut flowerets into 2-inch lengths, slicing large ones in halves or quarters. Wash and set aside.

Step 2
    4    tablespoons olive oil
    2    tablespoons coarsely chopped garlic
        Hot pepper flakes to taste (optional)

Put oils, garlic, and hot pepper in a large pot. Turn up heat and add broccoli.

 Step 3
    2-1/2    cups water (approximately. I sometimes use almost twice as much, depending on the pasta)
    1/2    pound linguine or spaghettini, broken into 2” lengths
        Salt and pepper to taste

When oil is hot, 1 cup of water and pasta. Stir thoroughly. If pasta is not well mixed at the beginning, it will stick together.
 
Add salt and pepper, stir, and cover. Cook over medium heat, stirring very often, taking care that pasta doesn’t stick together or to pan. Add water gradually as needed.

Cook pasta to al dente. Takes about 10 minutes.