Spaghetti with broccoli, garlic and olive oil

Cut the broccoli florets off the crown upside down, then cut each into halves or thirds; cut the main stem into rounds and discard the tough woody base.

Put the broccoli in a pan with a little film of water, cover and steam.

Cut off the stem end of the garlic, smash with the knife, peel and chop.

Boil half a pound of spaghetti in salted water, fanning the strands and pushing them in as the tips soften.

When the broccoli is almost fork tender, stop; run it under cold water in the sink to shock it, then drain thoroughly, since a sauce with no emulsifier turns greasy with water in it.

Drain the pasta thoroughly and put it on the broccoli to reheat it.

Heat the pan with a very little cooking olive oil and fry the garlic for just a second; do not heat the rest of the oil.

Add the pasta and broccoli, grind in a lot of black pepper and toss.

Add the unheated finishing olive oil to taste as the sauce and plate. Cheese may be added.