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    Linguine with Broccoli, Garlic and Chilli

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    Linguine with Broccoli, Garlic and Chilli

    Broccolo romaneschi (or romanesco) is a member of the broccoli family that looks like a pale green pyramid. Use it if available, but ordinary broccoli is also delicious here. Texture is most important to this dish. The broccoli is supposed to be soft and mushy.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 500g broccoli
    • 140ml extra virgin olive oil
    • 6 cloves garlic, finely sliced
    • 2 small dried red chillies
    • 300g linguine or other long pasta
    • Salt and freshly ground black pepper
    • Grated Parmesan, to serve


    1. Break up the broccoli into small florets. Bring a pan of water to the boil. Plunge the florets into the water and cook for 3 minutes. Drain them.
    2. Heat the oil in a frying pan over a medium heat, add the garlic and crumble in the chilli. When the garlic begins to colour, add the broccoli florets and braise them until quite soft. This should take about 10 minutes. Season.
    3. Meanwhile, bring a large pan of well salted water to the boil. Add the linguine and boil until al dente (7-10 minutes). Drain and return to the pan. Pour the broccoli, garlic and chilli mixture on top and mix well. Serve straight away with the grated Parmesan.

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