Title: Pasta & broccoli
 Categories: Pasta, Vegetables
      Yield: 6 Servings
 
      1 lg Broccoli bunch, with at
           -least 4 stems
           Coarse-grained salt
      1 lb Cavatappi or fusilli
      2 lg Garlic cloves
    3/4 c  Olive oil
           Salt
           Freshly ground pepper
    3/4 ts Dried red pepper flakes
      4 tb Capers, packed in wine
           -vinegar, drained
     20 lg Sprigs Italian parsley,
           -leaves only, coarsely
           -chopped
 
  This is Bugialli's version of the dish, which I liked the best of the
  half-dozen I tried.
  
  Clean broccoli, discarding tough bottom stems, and separate stems from
  florets. Place in 2 bowls of cold water 30 minutes.
  
  Bring large pot of cold water to boil. Add coarse salt to taste, the
  add pasta and immediately afterward, broccoli stems. Pasta should be
  cooked al dente, 9-12 minutes. About 2 minutes after adding stems,
  add florets.
  
  Meanwhile, mince garlic. Place oil in small saucepan over medium
  heat. When oil is warm, add garlic and saute until lightly golden,
  about 1 minute. Season to taste with salt, pepper and red pepper
  flakes. Add capers and saute 2 more minutes. By that time, pasta and
  broccoli should be cooked.
  
  Drain contents of stockpot. Transfer to large warmed serving dish.
  Pour sauce over and mix well. Sprinkle parsley over and serve
  immediately. Makes 4-6 servings.
  
  Each of 4 servings contains about: 825 calories; 374 milligrams
  sodium; 0 cholesterol; 43 grams fat; 95 grams carbohydrates; 19 grams
  protein; 2.1 grams fiber.